Smoked Octopus ”Mille-Feuille” with Saffron Aioli, Pommes Anna, Braised Bacon & Picoline Olive Vinaigrette.
By Executive Chef Michael Rafidi of RN74 a Michael Mina restaurant in San Francisco, California.
INGREDIENTS
Smoked Octopus Terrine
- 3 whole Octopus Confit
- 10 Gelatin Sheets
- 1 Pint Bouillabaisse Broth
- 5 grams Espelette
- 20 Oregano Leaves
DIRECTIONS
- Once the octopus comes out of the confit, let rest for 1 hours.
- Cut into whole tentacles, Heat the broth and bloom the gelatin into the broth.
- Press into 3rd pans into a cryovac bag and seal overnight
- Once its set all the way, Place into a cold smoker for 15 minutes until lightly smoked
- Shave on a slicer very thin, reserve for plate up
INGREDIENTS
Saffron Aioli:
- 4 Egg Yolks
- 2 Whole Eggs
- 1 gram Saffron
- 100 grams Dijon
- 5 grams Lemon Juice
- 10 grams Confit Garlic
- 1 gram Cayenne Pepper
- 500 grams Olive Oil
DIRECTIONS
- Place eggs, garlic & Dijon into a robot coupe and puree.
- Add saffron into olive oil & slight heat.
- Slowly drizzle the oil into the robot coupe and create an emulsion.
- Season with the lemon juice & cayenne.
INGREDIENTS
Pommes Anna:
- 10 Yukon Gold Potatoes
- 1 Pint Clarified Butter
- 10 Thyme Leaves
DIRECTIONS
- Slice potatoes super thin into butter, Layer into a terrine mold and bake at 350f for 1 hour.
- Press with matching mold on top and let come down to room temperature.
- Slice and fry to order
INGREDIENTS
Picoline Olive Vinaigrette:
- Picoline Olive, Cut into 1/4th-10ea
- 100 grams Lemon Vinegar
- 200 grams Olive Oil
- 25 grams Fermented Chili
- 100 grams Shallot, brunoise
- 15 grams Honey
- Salt to taste
DIRECTIONS
- Place all ingredients into mixing bowl and mix. Does not need to be emulsified.
Learn more about Executive Chef Michael Razidi at his Chef’s Rolle profile HERE.
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