Sweet and sour balsamic vinegar sauce, cream, salmon eggs with octopus skewers and mosciame

50 gr. of balsamic vinegar
400 gr. of red tomatoes
30 gr. of sugar
50 ml of cream
40 drops of tabasco hot sauce
1 small-sized octopus
12 slices of mosciame
Salmon eggs
Whole black pepper
Olive oil, salt and black pepper (as needed)

Parboil the tomatoes and remove the skins, chop and place in a pan with olive oil, balsamic vinegar and sugar; cook on low for 13 minutes, blend the ingredients and strain. Add salt and tabasco to the cream. Boil the octopus in salted water for 15 minutes, turn off the stove and leave to cool in the water. Crush the pepper, rub over the tentacles of the octopus (cut in pieces) and brown in a pan with a tablespoon of sweet and sour sauce, stick on a skewer and alternate with slices of mosciame. Put together the plate by placing the sweet and sour sauce on the bottom, then the cream and the salmon eggs. To complete the dish, place the octopus and mosciame skewer on the plate.