Octopus and Nantes Lamb’s Lettuce Emulsion Recipe

Ingredients:

• 1 large octopus, cleaned and cut into small pieces
• 1 cup Nantes lamb’s lettuce, roughly chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• ½ tsp salt
• ½ tsp black pepper
• ½ cup mayonnaise

Instructions:

1. Blanch the octopus pieces in boiling water for 2-3 minutes. Drain and let cool.
2. In a food processor, combine the lamb’s lettuce, garlic, olive oil, white wine vinegar, Dijon mustard, salt, and black pepper. Pulse until smooth.
3. Add the mayonnaise and pulse until well combined and creamy.
4. In a bowl, mix the octopus pieces with ¼ cup of the emulsion until well coated.
5. Divide the remaining emulsion among 4 serving plates, using the back of a spoon to spread it out.
6. Arrange the octopus pieces on top of the emulsion and serve.

Verdict:

This octopus and Nantes lamb’s lettuce emulsion is a unique and sophisticated dish that is sure to impress your guests. The emulsion is tangy and flavorful, while the tender octopus adds a meaty texture that complements the creamy sauce perfectly.

Serving Suggestions:

Serve this dish as a starter or light lunch alongside a crisp green salad and a glass of white wine. For a heartier meal, serve with crusty bread and roasted root vegetables.