Kimchi octopus

Name: Kimchi octopus
Ingredients: 2 kg Fennel; 500 g Onions; 100 g Garlic; 4 units.items Sea bass fillet; 2 g saffron; 1.5 kg Tomatoes; 500 g Celery; Salt; Smoked paprika powder; 5 units.items Star anise; 80 g Flour; 100 g Fresh coriander; 50 g Almond flour; 2 espelette pepper; 150 g tomato ketchup; 50 g kimchi base; 30 g Sugar; 50 g Butter; 40 g walnuts; fish stock; 4 kimchi base; 80 g Cream; 2 Gelatin sheets; 200 g Milk; emptied head shell of 2 cooked lobsters; 30 g kimchi sauce; 10 g Glucose; Polpo 20 silicone mold; 48 g Egg yolk; 10 g Invert sugar

This dish was made by Grégoire Berger.

The dish consists of:

bouillabaisse
kimchi crumble
kimchi sauce
kimchi octopus
lobster powder

Ingredients

2kgFennel

500gOnions

100gGarlic

4units.itemsSea bass fillet

2gsaffron

1.5kgTomatoes

500gCelery

Salt

Smoked paprika powder

5units.itemsStar anise

100gFresh coriander

fish stock

80gFlour

50gAlmond flour

2espelette pepper

30gSugar

50gButter

40gwalnuts

4kimchi base

150gtomato ketchup

50gkimchi base

80gCream

2Gelatin sheets

200gMilk

30gkimchi sauce

10gGlucose

Polpo 20 silicone mold

48gEgg yolk

10gInvert sugar

100gWhipped cream

emptied head shell of 2 cooked lobsters

250grapeseed oil

2.5gBlack peppercorns

the walking legs of 2 cooked lobsters

100gmaltodextrin powder

1Bay leaf

Preparation

Sauté the vegetables until golden brown.
Season the sea bass fillets with salt and paprika powder and sear them.
Mix the tomatoes and sea bass fillets with the vegetables, cover with the fish stock, and cook for 20 minutes.
Add the fresh coriander at the last moment.
Strain everything and add extra herbs to taste.

Mix the ingredients together and divide into pieces of 0.5 centimeters.
Spread on a baking mat and bake for 12-15 minutes in an oven at 160°C.
Break into smaller pieces and let cool.

Mix the ingredients together and store in a squeeze bottle until serving.

Make a crème anglaise with the ingredients and season to taste with the kimchi sauce.
Add the gelatin sheets, let cool, and add the whipped cream.
Pour the mixture into the Polpo 20 silicone mold (62183140).
Freeze the mold for 2 hours and then remove the shape from the mold.

Finely chop the lobster legs and shells in a food processor with the oil until they turn orange.
Transfer to a pan and add the peppercorns and bay leaf.
Bring gently to a boil and let simmer very gently until the lobster juice has completely evaporated.
Remove the pan from the heat and let rest for about 4 hours.
Boil again and rest for another 4 hours.
Line a sieve with kitchen paper.
Pour the oil through the sieve and let it cool.
Store in an airtight container in the refrigerator for about 1 month or freeze.
Take 50 grams of melted oil and add 100 grams of maltodextrin powder until it turns into a powder. Note: only oil, no water residue as it will make the powder moist.
Add salt.