Here’s the recipe for a serving of Fried Octopus with Sweet Potato and Beetroot Parmesan, Broccoli and Pea Mousse with Dill.

 

 Ingredients:

 

For the fried octopus:

 

- 150 g cooked octopus

- 30 g rice flour

- Seed oil for frying

- Salt and pepper, to taste

- Lemon juice (for seasoning)

 

For the sweet potato and beetroot parmesan:

 

- 1 small sweet potato

- 1 medium beetroot (precooked or fresh)

- 30 g grated Parmesan cheese

- 50 g mozzarella (optional)

- Extra virgin olive oil, to taste

- Salt and pepper, to taste

- Fresh herbs (thyme or rosemary), to taste

 

For the broccoli and pea mousse with dill:

 

- 50 g broccoli

- 50 g fresh or frozen peas

- 1 teaspoon fresh dill, chopped

- 30 ml cooking cream

- Salt and pepper to taste

 

 Preparation:

 

1. Prepare the octopus:

   - Cut the cooked octopus into pieces.

   - Dust the octopus pieces with rice flour, salt, and pepper.

   - Fry the octopus in hot oil until golden. Drain on paper towels and season with lemon juice.

 

2. Prepare the parmesan:

   - Peel and thinly slice the sweet potato and beetroot.

   - In a small baking dish, layer sweet potato and beetroot, sprinkling each layer with Parmesan, béchamel, and mozzarella (if desired).

   - Drizzle with olive oil, and season with salt, pepper, and herbs.

   - Bake in the oven at 180°C for 20-25 minutes, until golden.

 

3. Prepare the broccoli and pea mousse:

   - Cook the broccoli and peas until tender, then blend them with the cream, dill, salt, and pepper.

 

 Assembly:

 

- Place the broccoli and pea mousse on the plate.

- Add a small portion of the parmesan and place the fried octopus next to it.

 

Enjoy your meal!