Il Convivio (Alpen Suite Hotel) – Ristorante Gourmet
Chef: Akio Fujita

Alpine char has a very delicate and elegant taste. The smoked potato cream provides flavour, the rhubarb adds a sweet and acidic note, the sweet potato powder gives it a bright colour and the purple potato chips add crunchiness.

INGREDIENTS
for 1:

• 80g Alpine char
• Salt and pepper as required
• 20g rhubarb compote
• 50g smoked potato cream
• 5g sweet potato powder
• 3-4 slices purple potato chips

METHOD

80g Alpine char:

• Salt, Sarawak black pepper and Agraria extra-virgin olive oil
  Cook on the grill for 3 minutes

20g rhubarb compote:

• 1kg rhubarb
• 1 litre water
• 600g brown sugar
  Cook the ingredients together for 10 minutes and then pour the mixture into a sieve to drain well.
  Reduce the cooking liquid to the consistency of a dense compote.

50g smoked potato cream:

• 200g alpine char waste and smoked bones
• 500g new potatoes
• 1.5 litres water
• Salt and Sarawak black pepper as required
  Cook until it has reached the consistency of a thick cream, blend with a Bimby for 5 minutes.

5g sweet potato powder:

Cover with foil and bake in the oven at 180°C for 40-50min.
Strain with a sieve and let it dry in the oven at 70°C for the whole night.

3-4 slices purple potato chips:

• 1 litre water
• Salt and white vinegar as required
  Cut the purple potato 2 mm thick.
  Boil in water, salt and vinegar for 5 minutes and then fry in seed oil at 160°C.