Octo Caviar Coffee



For the octopus:

Ingredients (4 people)
1 medium octopus
2 bay leaves
1 cinnamon stick, approx. 3-4 cm
6 pieces Kubeben pepper
1 tablespoon coconut oil
Pepper mixture "Black Gold" (available at Spiceworld)

For the salad:

Ingredients (4 people)
250 g mixed lamb's lettuce
50 g div. sprouts
100 g pea asparagus


Ingredients (4 people)
50g caviar from sturgeon (to be obtained from Walter Grüll)


Place the octopus, bay leaves, cinnamon stick and cubeb pepper in a large pot and cover with water. Bring to a boil, lower the heat and simmer with the lid on for 45 minutes. Rinse the octopus in cold water and carefully remove the skin from the tentacles. Cut into pieces and sear on both sides in a preheated pan, adding a little pepper.
Wash the lettuce and dry it preferably in a salad spinner.
Put vinegar, coffee, olive oil, argan oil, honey mustard, salt and pepper in a container and mix to a homogeneous sauce (works very well with a hand blender with emulsifying disk).
Finally, pour the dressing over the salad and place the caviar on top of the octopus (see photo).

Source: www.falstaff.at