Ingredients
For 10 portions
For the creamed lentils
350g
QimiQ Sauce Base
100g
Shallot(s), finely sliced
40g
Garlic, finely chopped
80ml
Olive oil
300g
Beluga lentils, soaked for 24 hours
250ml
White wine
Salt
Black pepper, freshly ground
Nutmeg, ground
Cilantro / coriander, fresh
For the char fillet
1.6kg
Arctic char fillet(s), boned
For the pineapple and wasabi crust
500g
QimiQ Sauce Base
240g
Cream cheese
20ml
Olive oil
60g
Wasabi paste
150g
Tinned pineapple, drained, diced
60g
White bread crumbs
1g
Curcuma, dried
15ml
Lemon juice
Salt
Black pepper, freshly ground
Preparation
- For the creamed lentils: fry the shallots in the olive oil until translucent. Add the soaked and drained lentils and fry until glassy.
- Douse with the white wine and reduce. Cook with a closed lid until the lentils are tender. Add the QimiQ Sauce Base and season to taste. Sprinkle with the chopped coriander before serving.
- For the crust: whisk the QimiQ Sauce Base with the cream cheese until smooth. Add the remaining ingredients and season to taste.
- 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.
- Bake in a preheated oven at 410 °F until golden brown.
- Place each char fillet on top of a portion of lentils to serve.
Hints
- We recommend cooked green asparagus and fried mushroom as a side dish.
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