Lake Trout with Horseradish Crust

Ingredients

• 200 g Castelluccio lentils
• 0.5 chopped shallot
• 3 tbsp olive oil
• 100 ml dry white wine
• 6 tbsp balsamic vinegar
• 500 ml poultry stock
• 1 tsp Pommery mustard
• Salt
• Pepper
• Cayenne pepper
• herbs (thyme, rosemary, parsley)
• 2 tbsp diced carrots
• 2 tbsp diced zucchini
• 1 tbsp diced celery stalks
• potato starch
• 60 g soft butter
• 100 g stale toast bread (crust removed)
• 1 tbsp fresh grated horseradish
• 1 tbsp jarred horseradish
• 1 tbsp Lemon Juice
• Salt
• Cayenne pepper
• 800 g lake trout fillets
• Salt
• Pepper
• 2 tbsp olive oil
• thyme for garnish

Instructions

1. 1.

   Cover lentils with water in a bowl and soak for 12 hours.

2. 2.

   Whisk butter until fluffy. Grate stale toast, mix with horseradish and lemon juice into the butter. Season with salt and cayenne pepper, shape into a roll using cling film, refrigerate to set.

3. 3.

   Drain soaked lentils well and sauté with shallot cubes in hot oil. Deglaze with wine and balsamic vinegar, add poultry stock and herb bouquet. Bring to a boil, then simmer until lentils reach desired bite. Season with salt, pepper, and cayenne pepper.

4. 4.

   Preheat oven to 90°C (upper and lower heat).

5. 5.

   Rinse lake trout fillets, pat dry. Cut into portions, season with salt and pepper, place on an oiled, fire‑proof pan. Drizzle remaining oil, cover with cling film, bake on the lower rack for about 10–12 minutes.

6. 6.

   Meanwhile remove herb bouquet from lentils, add vegetable cubes, let sit for 4 minutes. Thicken with a little starch and adjust seasoning if needed.

7. 7.

   Remove skin from lake trout fillets and spread thin slices of horseradish butter over them. Grill preheated until golden‑yellow gratinated.

8. 8.

   Arrange grilled fillets atop the lentil mixture, garnish with thyme leaves, and serve.