Fried halibut on black lentil risotto with caramelised plums, roasted almonds and horseradish and vanilla foam

Ingredients: 

200 g of beluga lentils
1 onion
2 garlic cloves
7 tablespoons of vegetable oil
200 g of risotto rice
2 bay leaves
3 allspice corns
150 ml white wine
60 g of flaked almonds
12 plums
2 teaspoons of butter
1 teaspoon of brown sugar
300 g of cooking cream
30 g of grated horseradish or SteirerKren
1 vanilla pod
Salt and pepper
1/2 bunch of thyme
80 g of grated Parmesan
750 g of halibut filet

Preparation: 

Add lentils to a sieve and rinse thoroughly with cold water. Peel and dice the onion. Peel the garlic and crush it. Heat 2 tablespoons of vegetable oil in a large pan and fry onion, garlic, lentils, rice, bay leaves and allspice corns on a medium heat until the onion is translucent. Deglaze the lentils and rice with white wine and simmer until the alcohol has evaporated. Then add a cup of water and, also on a medium heat, evaporate while occasionally stirring. Repeat the process until the rice is cooked but still firm to the bite. 

In the meantime heat a pan without fat and roast the flaked almonds until they are light brown, then put to the side. Wash the plums, remove the stones and divide into quarters. Heat 1 teaspoon of butter in a pan and sauté the fruit in this. Sprinkle with the sugar, caramelise slightly and put to the side. 

For the horseradish foam add 180 g of cooking cream, 80 ml of water and the horseradish to a small pot. Scrape out the pulp from the vanilla pod and add with the pod. Simmer the sauce on a low heat while stirring occasionally until it thickens slightly. Season with salt and put to the side. 

luck the thyme leaves and stir most of them together with the rest of the cooking cream, butter and Parmesan into the ready cooked risotto and season with a fair amount of salt and pepper. Remove bay leaves and allspice corns. 

Wash the fish with cold water and dab it dry. Cut into four filets of the same size and salt well. Heat 5 tablespoons of vegetable oil in a pan and fry the fish on both sides until it is light brown on the outside and cooked on the inside, but still juicy. 

Heat the risotto again and if necessary add a little water so that it has a creamy consistency. Carefully stir most of the plums into the risotto and place on four plates, add the halibut on top. Remove the pod from the horseradish and vanilla sauce and heat up. Whisk the sauce with a hand-held blender until frothy and pour onto the halibut. Place the remaining plums on the rice as decoration. Sprinkle the flaked almonds, the rest of the thyme and a little freshly ground pepper over the fish and risotto and serve immediately.