Char with Cauliflower and Coffee
There is no doubt: the view and ambience of Castel Fragsburg above Merano are phantastic. Young star chef Luis Haller with his close ties with his home region and nature thrills his guests with his extraordinary culinary arts. He first discovered cooking when he was a child, finally gathered experience with master chefs all over the world and has now been running the kitchen of the gourmet hotel with great commitment since 2007. Labelled a shooting star among the chefs of South Tyrol, he convinces with traditional and modern South Tyrolean cuisine and completely relies on the quality of his region: top-quality produce from the market or directly from farmers, seasonal freshness and refined preparation form the basis of his dishes. He sees his first Michelin star as an appreciation of his skills and an incentive at the same time.
|Char with Cauliflower and Coffee|
|4 char fillets of 80 g each|
|300 g cauliflower|
|100 g whipping cream|
|30 g butter|
|walnut oil, salt, pepper, nutmeg|
|40 g peanuts|
|40 g coffee oil|
|80 g sugar|
Clean cauliflower and divide into florets. Boil in salted water until firm to the bite and quench with cold water. Boil cauliflower stems in cream and some chicken stock until soft. Puree with a blender and season with brown butter, salt, pepper and nutmeg.
Separate the char fillets from the skin and sauté the skin in a frying pan between baking parchment until crisp. Brush fillets with herb oil and cover with cling film. Cook in the oven at 60° C for approx. 6 minutes, the fillets should remain translucent.
Mix peanuts, coffee oil and remaining ingredients to form a homogeneous mass in a blender and strain. Spray into plastic cups using an espuma bottle and put into the microwave for approx. 3 minutes. Turn over and leave to cool briefly. Brown cauliflower florets in walnut oil. Finally season the char to taste and serve with cauliflower, cauliflower mousse, coffee tincture and sponge.