Polpo by Grégoire Berger

COMPOSITION

BOUILLABAISSE
KIMCHEE CRUMBLE
KIMCHEE SAUCE
KIMCHEE OCTOPUS
LOBSTER POWER

BOUILLABAISSE Ingredients

2 kg fennel 
500 g onion
500 g celery
1,5 kg tomatoes
4 pieces of seabass filet
fish stock
100 g fresh coriander
2 g safran
5 pieces of star anis
100 g garlic smoked paprika salt

Procedure Cook vegetables until golden brown. Sear the seabass filets already seasoned with salt and paprika. Combine tomatoes and seabass filets with vegetables, cover with the fish stock and cook for 20 minutes. Add fresh coriander at the last minute and blend it. Strain and adjust the seasoning.

KIMCHEE CRUMBLE Ingredients

80 g flour
50 g almond flour
30 g sugar
50 g butter
40 g walnuts
2 tbsp of espelette pepper
4 tbsp of kimchee base

Procedure Mix the ingredients together, break in pcs in 0,5 cm parts. Spread on a Silicopat silicone mat and bake at 160°C (320 °F) for 12-15 minutes. Break in smaller pcs and let it cool down.

KIMCHEE SAUCE Ingredients

150 g tomato ketchup
50 g kimchee base

Procedure Mix ingredients together and keep in a squeeze bottle.

KIMCHEE OCTOPUS Ingredients

80 g cream
200 g milk
48 g egg yolks
10 g glucose
10 g trimoline
30 g kimchee sauce (20 g tomato ketchup / 10 g kimchee no moto)
2 gelatine sheets
100 g whipped cream

Procedure Make a crème anglaise with the ingredients and season it with the kimchee ketchup to taste. Add the gelatine sheets, cool down and add the whipped cream. Pour the mixture into Polpo20 mould cavities, freeze 2 hours and unmould.

LOBSTER POWDER Ingredients

small legs of 2 cooked lobsters
emptied head shell of 2 cooked lobsters
250 g canola oil
2.5 g black peppercorns
1 bay leaf
100 g maltodextrin powder

Procedure In a food processor, finely chop the lobster legs and shells with the oil until it turns orange. Transfer into a saucepan. Add peppercorns and bay leaf. Gently bring to the boil and simmer very gently until the lobster juice has completely evaporated. Remove the saucepan from the heat and let it rest for about 4 hours. Boil again and rest again 4 hours. Line a sieve with paper towels. Strain 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 g of melted oil and add 100 g of maltodextrin powder until it turns to a powder.  
NOTE: Only oil, no water residues as it will moist the powder. Add salt.