Octopus - a la "Le Bernardin"
This is a replica of a Octopus dish I tasted ( and sent back to the kitchen) at "La Bernardin"..
Warm Octopus, Smoked Paprika, Preserved Lemon, Garlic, Parsley, Extra Virgin Olive Oil: octopus was cooked sous-vide @ 77F for about 4 hours, and retained just a touch of "al dente" bite, other ingredients matched and worked in unison. My first taste was identical to what I tasted at the "Le Bernardin", i.e. it was too acidic! I adjusted the acidity by adding a touch more parsley and just a drop of Clover honey. Great dish - will make again any time.
Octopus - a la "Le Bernardin"
This is a replica of a Octopus dish I tasted ( and sent back to the kitchen) at "La Bernardin"..
Warm Octopus, Smoked Paprika, Preserved Lemon, Garlic, Parsley, Extra Virgin Olive Oil: octopus was cooked sous-vide @ 77F for about 4 hours, and retained just a touch of "al dente" bite, other ingredients matched and worked in unison. My first taste was identical to what I tasted at the "Le Bernardin", i.e. it was too acidic! I adjusted the acidity by adding a touch more parsley and just a drop of Clover honey. Great dish - will make again any time.