Char with Horseradish Crust

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Char with Horseradish Crust
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Health Score:
8,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 12 h. 45 min.
Ready in

Ingredients

for
4
Ingredients
200 grams Castelluccio lentil
½ shallot (chopped)
3 Tbsps olive oil
100 milliliters dry white wine
6 Tbsps balsamic vinegar
500 milliliters chicken stock
1 tsp Pommery mustard
salt
peppers
cayenne pepper
Culinary herbs (Thyme, rosemary, parsley)
2 Tbsps Diced carrot
2 Tbsps zucchini
1 Tbsp Celery
Potato starch
For the crust
60 grams soft butter
100 grams day-old bread Toast
1 Tbsp Horseradish (freshly grated)
1 Tbsp jarred Horseradish
1 Tbsp lemon juice
salt
cayenne pepper
For the fish
800 grams Arctic Char
salt
peppers
2 Tbsps olive oil
thyme (for garnish)
How healthy are the main ingredients?
olive oilzucchiniolive oilCeleryHorseradishshallot

Preparation steps

1.

Soak lentils in a bowl with water, covered, for 12 hours.

2.

For the crust, stir the butter until fluffy. Break the toasted bread into fine crumbs, mix into butter with horseradish and lemon juice. Season with salt and cayenne pepper to taste. Shape into a roll and cover with plastic wrap and keep in the refrigerator until ready to use.

3.

Drain the soaked lentils well and sauté the shallots in hot oil. Deglaze the pan with wine and balsamic, pour in the chicken stock and add the bouquet garni. Bring to a boil and simmer the lentils until cooked as desired. Season with salt, pepper and cayenne pepper.

4.

Preheat the oven to 90°C (approximately 190°F).

5.

Rinse the char fillets and pat dry. Cut into serving-sized pieces, season with salt and pepper and place into an oiled, oven-safe plate. Sprinkle with the remaining oil and place in the oven on the bottom rack. Cook for about 10-12 mins.

6.

Meanwhile, remove the bouquet garni from the lentils, add the diced vegetables and cook 4 min. Thicken with a little starch if necessary.  Season to taste.

7.

Top char filets with thin slices of horseradish and butter. Cook the fillets until golden under the oven's broiler.

8.

Serve baked char fillets on plates alongside the lentils, garnished with thyme leaves.