Octopus mille-feuille on violet potato cream

50 min
Type of dish: Appetizers and canapes
Temperature: Cold, Warm
Allergens
Gluten
Gluten
Milk
Milk
Eggs
Eggs
Sulfites
Sulfites
Molluscs
Molluscs
Ingredients for 5 portions
Ingredients for portions
Coarse salt 0.005 kg
Potatoes 0.1 kg
Mayonnaise sauce 0.15 l
Garlic, bulb 1.0 ud
Elaboration

Para hacer esta receta, son necesarias las siguientes elaboraciones:

Montaje

  • Colocar una lágrima de ali olí sobre la pizarra.
  • Cortar y condimentar las rodajas de pulpo con sal, pimentón y aceite de oliva virgen extra.
  • Montar la milhoja de pulpo con el puré de patata morada.
  • Acompañar y guarnecer con chips de patata regilla.
  • Decorar con salsa de perejil.
Nutritional information (1 portion)
Fiber 1.68 g
Saturates 8.91 g
Monounsaturated fatty acids 38.73 g
Polyunsaturated fatty acids 6.2 g
Cholesterol 107.4 mg
Calcium 110.68 mg
Iron 1.76 mg
Zinc 1.44 mg
Vitamin A 72.89 ug
Vitamin C 16.76 g
Folic acid 23.9 ug
Salt (Sodium) 835.13 mg
Sugars 0.86 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.