Arctic Char Fillet with Pineapple and Wasabi Crust on Creamed Lentils

Preparation

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.