Arctic Char Fillet with Pineapple and Wasabi Crust on Creamed Lentils

Main Dishes
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Ingredients for 10 portions
  • For the creamed lentils
  • 350 g QimiQ Cream Base
  • 100 g Shallot(s), finely sliced
  • 40 g Garlic, finely chopped
  • 80 ml Olive oil
  • 300 g Beluga lentils, soaked for 24 hours
  • 250 ml White wine
  • Salt
  • Black pepper, freshly ground
  • Ground nutmeg, ground
  • Cilantro, fresh
  • For the char fillet
  • 1.6 kg Arctic char fillet(s), boned
  • For the pineapple and wasabi crust
  • 500 g QimiQ Cream Base
  • 240 g Cream cheese
  • 20 ml Olive oil
  • 60 g Wasabi paste
  • 150 g Tinned pineapple, drained, diced
  • 60 g White bread crumbs
  • 1 g Curcuma, dried
  • 15 ml Lemon juice
  • Salt
  • Black pepper, freshly ground
Method
1.
For the creamed lentils: fry the shallots in the olive oil until translucent. Add the soaked and drained lentils and fry until glassy.
2.
Douse with the white wine and reduce. Cook with a closed lid until the lentils are tender. Add the QimiQ Cream Base and season to taste. Sprinkle with the chopped coriander before serving.
3.
For the crust: whisk the QimiQ Cream Base with the cream cheese until smooth. Add the remaining ingredients and season to taste.
4.
Portion the char fillet, season and fry slowly on the skin side. Remove from the pan. Place the fish skin side down onto the baking sheet and spread with the crust mixture.
5.
Bake in a preheated oven at 220 °C until golden brown.
6.
Place each char fillet on top of a portion of lentils to serve.