Char with Horseradish Crust
Ingredients
- 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)
Preparation steps
Soak lentils in a bowl with water, covered, for 12 hours.
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.
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.
Preheat the oven to 90°C (approximately 190°F).
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.
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.
Top char filets with thin slices of horseradish and butter. Cook the fillets until golden under the oven's broiler.
Serve baked char fillets on plates alongside the lentils, garnished with thyme leaves.
