Sous Vide Octopus Terrine with Langoustine Recipe

Ingredients

• 1 octopus, medium, tentacles only
• 1 sprig of thyme
• 10 white peppercorns
• 1 bay leaf
• 10g of extra virgin olive oil
• 2 gelatine leaves
• 2 cucumbers
• 1 bronze gelatine leaf, soaked
• 8g of sugar
• 4g of chardonnay vinegar
• salt
• pepper
• 50g of smoked scallop roe
• 1 slice of white bread, crusts removed
• 125g of milk
• 15g of Dijon mustard
• 1 tbsp of lemon juice
• 1/2 garlic clove
• 175g of grapeseed oil
• 10g of basil seeds
• 100ml of water
• 9 langoustines, roughly chopped
• 10g of pickled ginger
• 1/4 chilli
• 1 pinch of chopped coriander
• 50g of mirin
• 50g of extra virgin olive oil
• 4g of salt
• 30g of sunflower oil
• 1 lemon, juiced and zested
• nasturtium leaves, 2 punnets
• 100ml of sunflower oil
• 6 radishes, Baby Belle
• 30g of chardonnay vinegar
• 30g of sugar
• 30g of water
• 2 avocados, ripe, peeled and chopped
• 80g of double cream
• 15g of coriander
• 1/2 lemon, juiced
• 100g of crab meat, fresh
• 1/4 tsp lime zest
• 1/4 tsp lime juice
• oil
• Oscietra caviar, preferably Royal Belgian
• nasturtium leaves