Skip to content

Octopus, Taggisache Olives & Brined Lemon Salad | MICHELIN-STARRED CHEF RICHARD EKKEBUS AT MANDARIN ORIENTAL PUDONG, SHANGHAI | FIFTY 8° GRILL

Recipe created by Chef Richard Ekkebus

Ingredients:

Poached Octopus tentacles 2g
Taggiasche Olives 15g
lemon Dressing 38g
Octopus poaching liquid 20g
Shallots 30g
Brinned Lemon peel 5g
Malden Seasalt
Black pepper from the mill
Italian parsley 3g
Garlic chips 9 shavings

Method:

  1. place the slices in a large circle on a large deep bowl and fill up harmoniously the plate
      2. Cover with the lemon dressing and add the octopus posching liquid
      3. sprinkle with the olive quarters, the lemn julienne & the shallots
      4. Cover with the parsley Julienne & place the garlic chips
      5.  Sprinkle with maldon seasalt flakes & Grind coarse black pepper to taste

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: