Sous vide octopus terrine with langoustine ceviche, smoked roe taramasalata and cucumber snow
by Michael Wignall

Ingredients

Fish & Shellfish

  • 1 octopus, medium, tentacles only
  • 50g of smoked scallop roe
  • 9 langoustines, roughly chopped
  • 100g of crab meat, fresh

Salad & Fresh Herbs

  • 1 sprig of thyme
  • 1 pinch of chopped coriander
  • nasturtium leaves, 2 punnets
  • 15g of coriander
  • nasturtium leaves

Spices & Dried Herbs

  • 10 white peppercorns
  • 1 bay leaf
  • 10g of basil seeds
  • 10g of pickled ginger
  • 1/4 chilli

Oils & Vinegars

  • 10g of extra virgin olive oil
  • 4g of Chardonnay vinegar
  • 175g of grapeseed oil
  • 50g of extra virgin olive oil
  • 30g of sunflower oil
  • 100ml of sunflower oil
  • 30g of Chardonnay vinegar
  • oil

Store Cupboard

  • 2 gelatine leaves
  • 1 bronze gelatine leaf, soaked
  • 8g of sugar
  • salt
  • pepper
  • 15g of Dijon mustard
  • 8g of sugar
  • 4g of salt
  • 30g of sugar
  • 1 bronze gelatine leaf, soaked
  • salt

Fruit & Vegetables

  • 2 cucumbers
  • 1 tbsp of lemon juice
  • 1/2 garlic clove
  • 1 lemon, juiced and zested
  • 6 radishes, Baby Belle
  • 2 avocados, ripe, peeled and chopped
  • 1/2 lemon, juiced
  • 1/4 tsp lime zest
  • 1/4 tsp lime juice

Bakery

  • 1 slice of white bread, crusts removed

Dairy

  • 125g of milk
  • 80g of double cream

Beverages

  • 100ml of water
  • 50g of mirin
  • 30g of water

Delicatessen

  • Oscietra caviar, preferably Royal Belgian
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