Octopus and roasted potato twist

(For 4 portions)

• 4 Moai Caviar
• 4 Paztizz Tops
• 4 BlinQ Blossoms
• 2 stems of Zallotti Blossom
• 1 punnet Atsina Cress
• 1 punnet Adji Cress
• 300gr pureed red cabbage
• 4 medium King Edwards potatoes
• 4 small cornish octopus
• 1L fish stock
• 30gr melted butter
• 4 tbsp olive oil
• juice of ½ a lemon
• 4 soaked sultanas in water
• fine sea salt and white ground pepper

• Cook the cabbage in a vegetable stock. 
• Drain the cooked red cabbage into a fine sieve and keep 50ml of cooking juice for the dressing. 
• Puree the cabbage and season to taste, pour in a small squeeze bottle. 
• Peel the potato, trim them to a rectangular shape and cut out some fine slices using a mandolin. 
• Brush each slice with the melted butter and put them back together in a spiral way. 
• Lift the potato stack gently, brush more butter over the top and cook in an oven at 220℃. 
• Meanwhile, plunge the octopus in the cold fish stock, cover with a lid and bring to boil. 
• Boil for 5 minutes, take off the heat and leave in the stock for another 10 minutes. 
• Bear in mind that is a very small octopus, so do not overcook it! 
• To make the dressing, emulsify the 50ml of red cabbage cooking juice with the lemon juice and the olive oil. 
• Place the octopus at the centre of the plate and add the potato stack on top. 
• Squeeze some cabbage mousseline dots around the plate and add the one soaked sultana after cutting it into two. 
• Add the microgreens, cress and speciality plants. 
• Finish with the dressing and serve. 

Recipe: Franck Pontais