Royale of asparagus, octopus in virgin vinaigrette & paleta ham

Joan Sampietro | 5/1/23

Serves 6

Preparation time: 40 min

Cooking time : 3 h 15

Rest : 3 h 40

Asparagus Royale

25 cl cream
25 cl milk
125 g mascarpone
3 sheets gelatine
100 g green asparagus
salt and pepper

Octopus

1.5 kg raw octopus

Virgin vinaigrette

½ zucchini
1 carrot
1 shallot
½ fennel
10 cherry tomatoes
olive oil
salt and pepper

Dressing

Shaved Iberian paleta (or classic cured ham)
Mesclun leaves

1 - Prepare the asparagus royale: soften the gelatine leaves in a bowl of very cold water. In a saucepan, bring the milk and cream to the boil. Meanwhile, wash and peel the asparagus. Save the peelings and add them to the hot milk and cream. Leave to infuse for around 20 minutes, then remove the asparagus peelings. Stir the mascarpone into the milk and cream mixture. Add the softened and drained gelatine and mix well. To enhance the color, add a few drops of green food coloring. Pour into ramekins and chill for at least 3 h. In a large pot of boiling water, cook the asparagus for about 8 min. Leave to cool and set aside in a cool place.

2 - Prepare the octopus: cook the octopus in an aromatic broth for about 3 hrs. Clean it by removing all the skin. This should be very easy, just by running your fingers over it. If not, continue cooking for a while.

3 - Prepare the vinaigrette: finely dice the ingredients, add the olive oil and season. Set aside for the vegetables to infuse.

4 - Arrange: take your ramekin with the asparagus royale. Place an octopus tentacle, the asparagus pieces, the virgin vinaigrette and the shavings of paleta (or cured ham). You can add a few mesclun leaves for decoration.

These recipes might interest you

Easy

Roast vegetables with seaweed

In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.

Read

Easy

Chicken & quince, gochujang-kimchi condiment

In his poultry recipe, chef Martin Maumet cooks the chicken in a casserole dish and accompanies it with pumpkin, spinach and leeks, as well as two condiments: quince and gochujang-kimchi.

Read

Intermediate

Pavlova with Périgord walnuts

An iconic dessert of meringue, whipped cream and fruit, chef Malo Tual (Le Pétrocore, Périgueux) shares his recipe for walnut pavlova.

Read

Easy

Pierogi

Although Maxime Szczepaniak's cuisine is above all French, it is also marked by his Polish and Vietnamese origins, as in the case of pierogi, a Polish specialty for which he shares the recipe.

Read

Intermediate

Vacherin rhubarbe verte by Maxime Frédéric

Maxime Frédéric, head pastry chef at Plénitude - Cheval Blanc Paris, creates a delicate vacherin with green rhubarb. A well-balanced dessert, between tangy freshness and crisp meringue.

Read