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KELLY RANGAMA

Head chef of the Michelin-starred restaurant Le Faham, Kelly prepares for us a traditional dish from Réunion Island.

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RECIPE N°01

Civet zourite

INGREDIENTS

AROMATIC MIXTURE FOR COOKING THE OCTOPUS:

  • Octopus: 1 piece (500g)

  • Shallots: 2 pieces

  • Garlic: 2 cloves

  • Tomato paste: 2 tablespoons

  • Thyme: 1 sprig

  • Pepper: A few turns of the mill

  • Olive oil: 2 tablespoons

  • Red wine: 1 bottle (75cl)

  • Leek greens: 50g

  • Agar agar: 1g

LEMON VINAIGRETTE:

  • Olive oil: 100g

  • Lemon juice: ½ lemon

HERB PISTOU:

  • Spinach leaves: 50g
  • Wild garlic leaves: 100g


FINISHING TOUCHES:

  • Red beans: 50g
  • Spring onion: 1 stalk
  • Chervil: 1 sprig
  • Coriander shoots: 1 sprig


ACCOMPANIMENT FOR THE STEW:

  • Sushi rice: 225g
  • Water: 300g
  • Rice vinegar: 40g
  • Sugar: 20g

Preparation

THE OCTOPUS

  1. Flame the red wine.
  2. In a pot, sauté the aromatics, add the octopus, and coat with tomato paste.
  3. Deglaze and moisten with red wine.
  4. Add pepper.
  5. Cover with a sheet of parchment paper.
  6. Let simmer for approximately 4 hours on low heat.
  7. Once the octopus is cooked, roll it in plastic wrap to form a ballotine.

THE WILD GARLIC CONDIMENT

  1. In a pot of hot salted water, immerse a few spinach and wild garlic leaves.
  2. Blanch for 8 minutes.
  3. Drain, cool, and blend to obtain a bright green pulp.
  4. Transfer to a pipette.

FINISHING

  1. Soak the red beans (the day before). On the day of cooking, cook the beans in a pot of salted water with aromatics.
  2. Cook until they become soft.
  3. Cut the spring onion on a bias.

SUSHI RICE

  1. Wash the rice several times.
  2. Cook it in salted water.
  3. Cover with plastic wrap.
  4. Let cook for 14 minutes.
  5. Remove and pour the hot vinegar/sugar mixture over the rice.
  6. Let cool.
  7. Form quenelles.

JELLY VEIL

    • 100g of octopus cooking juice
    • 1g of agar agar
  1. In a saucepan, mix the two ingredients and bring to a boil for 1 minute.
  2. Pour this mixture onto a stainless steel tray.
  3. Let it set in the refrigerator.
  4. Using a round cookie cutter, cut out discs.

PLATING

  1. Place the octopus slices on a plate.
  2. Brush with lemon vinaigrette.
  3. Pipe dots of red wine reduction and green wild garlic pulp, distribute the red beans and spring onion bias cuts.
  4. Sprinkle with chervil and coriander shoots.
  5. Reheat the rice quenelle in a bamboo steamer (a container that releases steam).
  6. Place the quenelle parallel to the octopus, and place the red wine jelly veil on top.
  7. Ready to enjoy.

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