Wild Char Fillet with Polenta Slices and Asparagus Ragout

Main Dishes
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Ingredients for 10 portions
  • For the polenta slices
  • 500 g QimiQ Cream Base
  • 500 ml Milk
  • 120 g Butter
  • Salt and pepper
  • Ground nutmeg, ground
  • 260 g Polenta [maize semolina]
  • 4 Egg(s)
  • 120 g Parmesan, grated
  • Vegetable oil, to fry
  • For the asparagus ragout
  • 1 kg White asparagus, peeled, cooked
  • 100 g Red onion(s), finely sliced
  • Butter, to fry
  • Salt and pepper
  • For the wild char fillet
  • 10 Char fillets 160 g each
  • Salt and pepper
  • Olive oil, to fry
  • For the lemon hollandaise sauce
  • 125 g QimiQ Cream Base
  • 60 ml White wine
  • 4 Egg yolk(s)
  • 300 g Clarified butter
  • 2 Lemon(s), juice only
  • Salt and pepper
  • To garnish
  • 400 g Cherry tomatoes, braised
  • 80 g Rocket salad
  • 20 g Chervil
Method
1.
For the polenta slices: bring the QimiQ Sauce Base to the boil with the milk and butter and season to taste. Stir in the polenta and simmer for approx. 5 minutes. Allow to chill.
2.
Stir in the eggs and Parmesan and spread onto a baking sheet lined with baking paper. Bake in a preheated oven at 160 °C (air circulation) for approx. 10 minutes. Allow to chill.
3.
Slice the cold polenta and fry in butter on both sides.
4.
For the asparagus ragout: cut the asparagus into pieces and sauté with the red onions in butter. Season to taste with salt and pepper.
5.
For the wild char fillet: season the wild char fillets with the salt and pepper and fry skin side down in hot olive oil until crispy.
6.
For the lemon hollandaise sauce: bring the white wine to the boil and reduce by half.
7.
Using an immersion blender, blend the QimiQ Sauce Base with the egg yolks until smooth. Slowly add the clarified butter whilst stirring continuously.
8.
Add the white wine reduction and mix well. Season to taste with the salt and pepper.
9.
Arrange the wild char fillet with the polenta slices, asparagus ragout and lemon hollandaise sauce. Garnish with the braised cherry tomatoes, rocket salat and chervil.