BBQ roasted and lacquered octopus with potato mousse and mixed herb | Felix Lo Basso | Chef Recipes

Ingredients

• 1 kg large defrosted octopus
• 80 g spring onions
• 400 g datterini tomatoes
• 15 g honey
• 5 g white vinegar
• 1 g dust of smoke
• 2 juniper berries
• peppercorns to taste
• 1 bay leaf
• 200 g potatoes
• 180 g fresh cream
• 1 egg white
• basil, dill, spring onion, mint, valerian, chervil, edible flowers q,b.