Octopus and potato soup
With herring caviar and smoked paprika
5 g of Kombu algae 40 g of Katsuobushi (bonito flakes)
1 leek 1 shallot 6 potatoes (low starch) 8 octopuses (about 8-10 long)
50 g of squid ink 50 ml of fish sauce 200 ml of garlic oil 10 g of smoked paprika
1 bundle of fresh dill 1 small tray of purple shiso
100 g of herring caviar For the potato soup: •Prepare the dashi broth by mixing 750 ml of water with kombu algae. •Let simmer for 30 min, then add the Katsuobushi flakes. •Bake in a 90°C oven for 25 min. Strain. •Place the chopped leeks and shallots into another saucepan and braise in a few drops of extra virgin olive oil. •Peel and dice the potatoes, then add them to the saucepan. •Pour the dashi broth on top and cook until the potatoes are fully tender. Add the potatoes and part of their cooking juice to a Thermomix. Add a bit of salt if needed. Set the Thermomix to high speed and mix. For the squid: •Clean the squids and keep the ink (if possible) for the sauce. •Grill the squid on charcoal, then finely dice it. •Keep the cooking juices and emulsify with a bit of squid ink and a few drops of garlic oil. Plating: •Place the squids in a bowl and cover them with the potato soup. •Place 3 tsp. of herring caviar / bowl and add a few drops of squid ink. •Sprinkle with a bit of smoked paprika and add 4 tops of dill / bowl.