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Atlantic cod with Kasteel Tripel

Today, we’re cooking with beer with master chef Elien Verhulst. She’s making Atlantic cod with asparagus, wild garlic and a Kasteel Tripel mousseline.

Preparation time:
30 mins

Ingredients to serve
four

Ingredients

  • 1 Atlantic cod fillet
  • 250 g starchy potatoes
  • 125 ml milk
  • 12.5 dl beurre noisette
  • 20 wild garlic leaves
  • 33 cl Kasteel Tripel
  • 10 white asparagus
  • 60 g butter
  • 400 g tempura flour
  • 1 egg white
  • 2 tbsp yoghurt
  • 1 tbsp sushi vinegar
  • 125 g farm butter
  • 4 egg yolks
  • 1 sprig of fresh basil
  • 1 sprig of fresh chervil
  • 3 sprigs of fresh tarragon + 1 packet of tarragon
  • 1 sprig of fresh flat-leaf parsley
  • Dill
  • Thyme
  • Cardamom
  • Black pepper
  • Olive oil
  • Coarse salt
  • Pepper
  • Salt
  • Sugar

Video

Instructions

1. Atlantic cod fillet, salt, sugar, dill, thyme, cardamom, black pepper

Cut the cod in two equal pieces. Completely cover the cod with a mixture of salt, sugar, dill, thyme, cardamom, black pepper.

2. Allow the cod to brine for 20 minutes.

3. 250 g starchy potatoes, 125 ml milk, 20 wild garlic leaves

Bring the potatoes, the milk and the wild garlic leaves to the boil. Boil the potatoes until they are soft. Remove the wild garlic leaves.

4. 12.5 dl beurre noisette, Kasteel Tripel to taste.

Mash the potatoes with the beurre noisette and Kasteel Tripel until a smooth cream. Put it in a piping bag.

5. 8 white asparagus, pepper, salt

Peel the asparagus. Keep the skins and put them in water with a pinch of salt and pepper. Bring the skins to the boil.

6. Place the peeled asparagus on a dish and put to one side. When the water with the skins boils, pour the water over the peeled asparagus. Put a lid on the dish to allow the peeled asparagus to cook.

7. Butter, coarse salt

When the asparagus are cooked, fry them in butter and season with the coarse salt.

8. 2 white asparagus

Peel the asparagus and remove the bottoms. Cut the asparagus into thin strips using a vegetable peeler.

9. 400 g tempura flour, basil, chervil, tarragon, flat-leaf parsley, cold water, salt

Put the tempura flour into a food processor and add the fresh herbs. While mixing, add the cold water and season to taste with salt. Mix until you have a nice smooth batter.

10. Oil

Coat the asparagus strips with the batter and fry them in the oil until crispy.

11. 1 egg white, 2 tbsp yoghurt, 1 tbsp sushi vinegar, 1 packet of tarragon, oil

Mix the egg white, yoghurt and sushi vinegar with the tarrgaon leaves. Add oil until you get a smooth mayonnaise.

12. 125 g melted farm butter, 4 egg yolks, Kasteel Tripel to taste

Beat the egg yolks with a good dash of Kasteel Tripel. Place the mixture on the heat and slowly add the melted butter until you get a lovely mousseline. Season with coarse salt and pepper.

13. Brined Atlantic cod

Rinse then briefly sear the brined cod. Then steam the cod for 8 minutes at 58°C.

14. Dress the plate and finish with wild garlic flowers and green sprigs.