SMOKED OCTOPUS ”MILLE-FEUILLE”
Thomas Keslinke
CEO - Chef's Roll : I specialize in foodservice and consumer marketing. I help brands develop and implement strategies to expand their reach and connect with key decision-makers in the US and globally.
Smoked Octopus ”Mille-Feuille” with Saffron Aioli, Pommes Anna, Braised Bacon & Picoline Olive Vinaigrette.
By Executive Chef Michael Rafidi of RN74 a Michael Mina restaurant in San Francisco, California.
INGREDIENTS
Smoked Octopus Terrine
3 whole Octopus Confit
10 Gelatin Sheets
1 Pint Bouillabaisse Broth
5 grams Espelette
20 Oregano Leaves
METHOD
1. Once the octopus comes out of the confit, let rest for 1 hours.
2. Cut into whole tentacles, Heat the broth and bloom the gelatin into the broth.
3. Press into 3rd pans into a cryovac bag and seal overnight
4. Once its set all the way, Place into a cold smoker for 15 minutes until lightly smoked
5. Shave on a slicer very thin, reserve for plate up
INGREDIENTS
Saffron Aioli:
4 Egg Yolks
2 Whole Eggs
1 gram Saffron
100 grams Dijon
5 grams Lemon Juice
10 grams Confit Garlic
1 gram Cayenne Pepper
500 grams Olive Oil
METHOD
1. Place eggs, garlic & Dijon into a robot coupe and puree.
2. Add saffron into olive oil & slight heat.
3. Slowly drizzle the oil into the robot coupe and create an emulsion.
4. Season with the lemon juice & cayenne.
INGREDIENTS
Pommes Anna:
10 Yukon Gold Potatoes
1 Pint Clarified Butter
10 Thyme Leaves
METHOD
1. Slice potatoes super thin into butter, Layer into a terrine mold and bake at 350f for 1 hour.
2. Press with matching mold on top and let come down to room temperature.
3. Slice and fry to order
INGREDIENTS
Picoline Olive Vinaigrette:
Picoline Olive, Cut into 1/4th-10ea
100 grams Lemon Vinegar
200 grams Olive Oil
25 grams Fermented Chili
100 grams Shallot, brunoise
15 grams Honey
Salt to taste
METHOD
1. Place all ingredients into mixing bowl and mix. Does not need to be emulsified.
Learn more about Executive Chef Michael Razidi at his Chef’s Rolle profile HERE.
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