Stuttgart 1 17

finest gourmet | 31 b
A classic style full of lightness and elegance
Martin Fauster learned his craftsmanship from the best. The Styrian began his culinary career in a small
country guest house in Leoben. He then went onto work at the 2-star Tantris restaurant in Munich and the 3-star
Les Maisons de Bricourt in Brittany. For Martin Fauster, the main product is the heart of the matter – he is not fond
of unnecessary »bells and whistles«. As the years have passed, his initial enthusiasm for handiwork in the kitchen
has become a true passion for cooking. And since 2004 he has been revealing this passion as head chef of the Hotel
Königshof in Munich. For 13 years, the Gourmet Restaurant Königshof has been awarded 18 out of 20 points by
the Gault&Millau and this Bavarian temple of pleasure has also long been favoured with a coveted Michelin star.
Raw marinated Danube salmon with sorrel
Ingredients for 6 persons
© Fotos: Julia Knorr, Klaus Einwanger
Preparation
Boil white and black quinoa separated
from each other in salted water until soft,
drain and spread on a baking tray and
dry in a warm oven for 24 hours. Bake
in hot fat at 180°C and leave to dry on
kitchen towel.
For the lime vinaigrette, dissolve the
brown sugar in the hot tomato essence,
then add the remaining ingredients.
Season to taste. Purée the sour cream
with the chopped sorrel, season with salt
and Cayenne pepper. For the smoked egg
white, hard-boil the egg for eight minutes.
Peel the egg and separate out the yolk.
Heat some »sawdust« (Räuchermehl) and
a juniper berry and a spring of thyme
in a pot, place the egg white on a mesh,
cover with aluminium foil. Place the pot
to one side and leave it to cool.Then fine
grate the egg white and mix with the
crème fraîche and season with salt, some
Cayenne pepper and lemon juice. Slice
the Danube salmon finely. Season this
and marinate in the lime vinaigrette for
about 2 minutes.
■ Serving
Dot the plate with the crème fraîche,
place the marinated Danube salmon slice
on top.
Now place the black and white quinoa,
the pistachios and the sorrel julienne
onto this.Add some sea salt and finish off
with the sorrel cream.
■ Danube salmon
✔ 400 g Danube salmon fillet
■ Lime vinaigrette
✔ 200 ml tomato essence
✔ 30 ml lime juice ✔ 4 tbsp. juniper oil
✔ 80 ml Olive oil ✔ salt
✔ Cayenne pepper
✔ 1 tsp. brown sugar
■ Sorrel cream
✔ 1 bunch of sorrel ✔ 200 g sour cream
✔ Sorrel julienne
✔ Chopped pistachios ✔ white quinoa
✔ black quinoa ✔ sea salt
■ Smoked crème fraîche
✔ 4 tbsp. crème fraîche
✔ 1 smoked egg white ✔ 4 tbsp. sawdust
✔ 2 juniper berries
✔ 1 sprig of thyme