grilled octopus with caulifower parmentier, black garlic emulsion & caper
By: Chef Arnau Bosch posted Apr 27th 2017 03:40PM




8 black peppercorns
2 (each)bay leaves and onions,
 peeled and sliced
1 garlic clove, crushed and peeled
1 octopus
 Extra virgin olive oil, for splashing
 Capers and micro greens, for garnishing
Black Garlic Emulsion
100g egg yolks
50g  black garlic cloves, crushed and peeled
250ml extra virgin olive oil
 Salt and freshly ground black pepper,
 to taste
Caulifower       Parmentier
2 cauliflower    heads, cut       into      florets
300g  cream
Salt, to taste



 For the black garlic emulsion: Place egg yolks and crushed black garlic cloves into a food processor and pulse briefly. Gradually add in the extra virgin olive oil and pulse until emulsified. Season to taste with salt and freshly ground black pepper. Set aside.

For the cauliflower parmentier: Cook cauliflower and cream in a saucepan over a low heat until cauliflower is tender. Transfer the cooked cauliflower into a food processor and pulse to a purée. Season to taste the cauliflower parmentier with salt. Set aside.

Place black peppercorns, bay leaves, sliced onions, crushed garlic clove into a cooking pot and cover with enough bottled drinking water. Heat the mixture over a medium heat to a boil. Reduce heat, add in the octopus and simmer until octopus is tender, for about 2 hours and 30 minutes. Drain well and sear the cooked octopus in a pre-heated hot grille until slightly charred; remove and splash with extra virgin olive oil and cut into 4 portions.

Place a grilled octopus onto each serving plate and spoon   the cauliflower parmentier over. Dot with droplet of black garlic emulsion and garnish with capers and micro-greens. Serves 4