Octopus with Risotto Croquette
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Ingredients

• Octopus
• Tomato sauce
  • Onions
  • Olive oil
  • Canned diced tomatoes
  • Tomato paste
  • Sugar
  • Bay leaf
  • Thyme
  • Pepper
  • Salt
  • Garlic
• Risotto croquette
  • Risotto rice
  • Vegetable stock
  • Clove of garlic
  • Splash of white wine
  • Natural Paste Roasted Pistachio
  • Corn Panko Green Herbs - New Tex by Didess
  • Egg white
• Tasty-Bites Octopus & Kimshi
• Cress

Preparation

Risotto croquette

1. Sauté the risotto rice and the finely chopped clove of garlic in olive oil, then deglaze with white wine.
2. Add vegetable stock and simmer gently.
3. Finish the risotto with Natural Paste Roasted Pistachio.
4. Season with pepper and salt.
5. Allow the risotto to cool and shape into the desired form.
6. Place flour in a bowl and roll the risotto in the flour.
7. Place egg white in a bowl and coat the risotto with the egg white.
8. Then roll in Corn Panko Green Herbs.
9. Fry for approximately 1 minute in a preheated fryer at 180°C.

Tomato sauce

1. Heat olive oil in a pan and sauté the onion and garlic.
2. Add the diced tomatoes and let simmer briefly.
3. Add tomato paste.
4. Reduce and blend the sauce.

Finishing

1. Sear the octopus.
2. Preheat the fryer to 180°C.
3. Fry the Tasty-Bites for approximately 10 seconds.
4. Finish the dish to your professional standards.