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 |
|
|
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:
- Defrost your sashimi grade octopus overnight in the fridge and ensure to enjoy it within 24 hours of defrosting.
- 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.
- 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.
- 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.
- 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.
