Arctic Char Fillet with Pineapple and Wasabi Crust on Creamed Lentils

Ingredients for 10 portions

  • 1.6 kg Arctic char fillet, boned

For the creamed lentils

  • 350 g QimiQ Sauce Base
  • 100 g Shallots, finely sliced
  • 40 g Garlic, finely chopped
  • 80 g Olive oil
  • 300 g Beluga lentils, soaked for 24 hours
  • 250 ml White wine
  • Salt
  • Black pepper, freshly ground
  • Nutmeg, ground
  • Coriander, fresh, chopped

For the pineapple and wasabi crust

  • 500 g QimiQ Sauce Base
  • 240 g Cream cheese
  • 20 g Olive oil
  • 60 g Wasabi paste
  • 150 g Tinned pineapple, drained, diced
  • 60 g White bread crumbs
  • 1 g Curcuma, dried
  • 15 g Lemon juice
  • Salt
  • Black pepper, freshly ground


  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 Sauce Base and season to taste.
  3. 3. Sprinkle with the chopped coriander before serving.
  4. For the crust: whisk the QimiQ Sauce Base with the cream cheese until smooth. Add the remaining ingredients and season to taste.
  5. 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.
  6. Bake in a preheated oven at 220°C until golden brown.
  7. Place each char fillet on top of a portion of lentils to serve.

Tip: We recommend cooked green asparagus and fried mushroom as a side dish.

QimiQ Sauce Base advantages

  • Alcohol stable and does not curdle
  • Full taste with less fat content
  • Smooth and creamy consistency in seconds