2 Appetizer Servings
pieces of very thinly sliced Japanese Tako (Octopus)
6 Tablespoons rice beans, cooked and seasoned with olive oil,
thyme, salt and pepper
16-20 each, haricot verts, blanched and seasoned with olive
togarashi, salt and pepper
5 sweet 100 tomatoes, cut in half
2 small bundles of micro greens- any assortment,
dressed with olive oil and lemon
a leek cut into thin rings and marinated in olive oil and sherry
4 Tablespoons saffron emulsion (see recipe below)
each plate arrange the octopus in a slightly overlaping fan near
the center of the plate, creating a half moon. Spoon on some of
the rice beans just off of the octopus. Cut the haricot vert in
half and place them next to the rice beans. Scatter the tomato
halves around the dish. Place a few of the marinated leeks on
the octopus. Season with a touch of black pepper over the salad.
Burr whisk the saffron emulsion and spoon around the octopus.
Garnish with micro greens on top and serve.
pinch of saffron
cup of water
soft poached eggs
the saffron and water in a small sauce pot. Slowly steep until
water is bright red and reduced by half. Allow to cool, add butter,
puree, and pass.
eggs in a blender, add butter, puree at high speed until emulsified.
gently in a small sauce pan and burr whisk with a hand held mixer
until bubbles form.