Octopus Carpaccio – Recipes for Club + Resort Chef
Fresh octopus carpaccio with Honeybell orange, confit fennel, and black garlic aioli. Perfect for a special dining experience!
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Cooking tools:
- Rice cooker
- Food processor
- Stockpot
- Saucepan
- Stove
- Freezer
- Refrigerator
- Meat slicer
- Chef's knife
- Cutting board
- Mixing bowl
- Airtight container
- Squeeze bottle
- Tweezers
- Plate
Ingredients
- octopus
- water
- bay leaves
- peppercorns
- Chablis
- fennel bulbs
- olive oil
- fresh thyme and lemon peel
- red pepper flakes
- Pernod
- garlic
- rice cooker
- egg yolks
- lemon juice
- grapeseed oil
- extra virgin olive oil
- salt
Ready to cook this?
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