Char

Alfio Ghezzi

INGREDIENTS

For the char marinated with toasted barley and coriander apples
½ piece of char weighing about 500 g
57 g of salt
52 g of sugar
1 juniper berry
1 g of pepper corns
30 g of toasted barley
2 apples
1 sprig of coriander
50 g of coriander TPT water and sugar

For the char foie gras, amaranthus, carrots and cornelian cherries
250 g of char livers
2.5 g of sugar
4 g of salt
1 grated lemon rind
10 g of Madeira
300 g of carrots
50 g of amaranthus
10 g of cornelian cherries

For the char hollandaise
100 g of trout roe
30 g of water
20 g of vinegar reduction (with scallion, garlic and black pepper)
100 g of clarified butter
80 g of potatoes

For the supersaturation solution

200 g of water
1 kg sodium acetate trihydrate

 

METHOD

For the char marinated with toasted barley and coriander apples
Trim the piece of char and score the skin. Sprinkle with a mixture of salt, sugar and spices and marinate for about 36 hours, taking care to turn in every 8 hours. After marinating, wash the char, remove the skin, cut into four pieces and wrap them in Clingfilm to form little twists. Cut 4 large slices from each piece and dip the skin side in the previously chopped and powdered barley.

For the apple cream, wash the apples, cut them into quarters and remove the core. Place the apple pulp in a cooking bag with the syrup and cook for 15 minutes in a steam oven at 100 °C. Remove and cool in water and ice, then blend in the mixer, adding the coriander leaves.

For the char foie gras, amaranthus, carrots and cornelian cherries
Leave the livers to soak in the milk for about 3 hours, then marinate with salt, sugar, lemon and Madeira. Then seal them in a cooking bag and cook in a bain-marie at 63 °C for 14 minutes. After cooking, wrap them with the film, moulding then into a cylinder shape, then chill to 4 °C.
Cut a 1 cm thick disc of liver, brush it with the oil and coat in the amaranthus popcorn, topping with a spoonful of carrot cream and a cornelian cherry.
After washing the carrots, wrap them in foil and cook for 2 hours at 180 °C. Remove the skin and cream the carrots using a mixer.

For the char hollandaise
Blend all the ingredients in a Bimby for 5 minutes at 80 °C. Filter and pour into a siphon. Charge with one cartridge and store at 45 °C.

For the supersaturation solution
Boil and pour into bottles, leaving to cool at room temperature.

Presentation
Place the char coated in the powdered barley on a plate along with the coriander apple cream. Place the liver next to it and complete with the creamed carrot and the cornelian cherry. Then add a dash of goat's milk robiola cheese and finish with the warm trout roe hollandaise prepared in the siphon. Garnish with a little trout roe.

 

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Credits Brambilla-Serrani

Alfio Ghezzi

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Fregula kn÷del, burnt pasta soup, livers and S. Massenza broccoli
A recipe presented at
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A recipe presented at
IdentitÓ Milano 2012