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Crispy fennel and mini octopus
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 788
  • Fat about 63g
  • Carbohydrates about 27g
  • Protein about 29g
This is needed
This is needed for 4 people
Aïoli
  • 0.25 tsp salt
  • 4 garlic clove, squeezed
  • 1 fresh egg yolks
  • 1 dl sunflower oil
  • 2 tsp lemon juice
  • a little cayenne pepper
Batter
  • 75 g white flour
  • 50 g cornflour
  • a little pepper
  • 1.75 dl sparkling mineral water, chilled
  • 0.25 tsp baking powder
  • 0.25 tsp salt
  • 300 g whitefish fillets without skin
  • 300 g mini-octopuses, ready to cook
To deep fry
  • 1 organic lemon, cut into wedges
  • oil, for deep-frying
  • a little parsley, roughly torn
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And that's how it's done
And that's how it's done
Aïoli
Whisk together the garlic, egg yolk and salt in a small bowl. Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick aïoli. Stir in the lemon juice, season.
Batter
Mix the flour, cornflour and baking powder, combine with the mineral water to make a thin batter, season. Dip the fish fillets and mini octopus in the batter, shake off the excess batter.
To deep fry
Preheat the oven to 80°C. Line a baking tray with baking paper, place a rack on top, transfer to the oven. Heat the oil in a cooking pot to approx. 180°C. Deep-fry the fish fillets and mini octopus for approx. 6 mins. per batch until golden brown, keep warm on the rack. Serve with the lemon wedges, parsley and aïoli.