Sashimi grade Octopus with Romesco and Coriander Dressing

Posted by Fassler Admin on

Recipe from Jasmin (Instagram @keto.with.jasmin)
Serves (no. of pax): 2-3 pax 
Difficulty Level: Easy

Ingredients:

Quantity

Ingredients

1

Sashimi grade octopus

1

Red pepper

2 tbsp

Passata

1 tsp

Smoked paprika

1/2 tsp

Salt

1 tsp 

Chilli flakes

1 tsp

Parsley

2 cloves

Garlic

4 tbsp

Extra virgin olive oil

1/2 cup

Almonds

1 tsp

Apple cider vinegar

Coriander Dressing:

1 bunch

Fresh coriander

1

Jalapeño

1

Lime

To taste

Extra virgin olive oil

Salt

 

Method:

  1. Defrost your sashimi grade octopus overnight in the fridge and ensure to enjoy it within 24 hours of defrosting.
  2. For the Romesco sauce, roast your red peppers with some oil (I used avocado oil). You can place it in your oven or airfryer allowing them to soften and char slightly.
  3. Once ready, place all the ingredients under Romesco into your blender and blitz. The sauce is not entirely smooth, but the chunky bits adds to the texture of the dish.
  4. For the coriander dressing, I washed and finely diced the coriander and jalapeño. Then mixed it with juice from 1 lime and the olive oil. Don’t forget the season.
  5. For the plating, spread some of the Romesco onto your plate and place the octopus on top. Drizzle with the coriander dressing and sprinkle with a few slivers of almond.


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