1 large octopus about 11/2 kilos
½ tea cup white wine
2 dry bay leaves
10 black pepper corns
2 star anise
1 small clean and mashed ginger
Freshly cut salad for four
4 soup spoons flying fish eggs
2 soup spoons balsamic vinegar
4 soup spoons olive oil
Salt and pepper
Put a casserole on medium fire, add the white vinegar, onions, bay leaves, pepper corns, star anise, ginger and octopus, cover with cold water and leave the octopus to cook for about one and a half hour or until tender.
Remove from casserole and hang the octopus from the head until get colt. Put it in the fridge until chilled.
Divide the tentacles from the head one by one and sliced them very thinly.
Toss the salad with olive oil, balsamic vinegar salt and pepper well.
Arrange the sliced octopus in serving dishes, topped with salad. With a soup spoon put the flying fish eggs and serve.