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Today, we’re cooking with beer with master chef Geert Gheysels He’s preparing pan-fried catfish with salsify, caviar and Kasteel Donker.
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Preparation time:
25 min
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Ingredients to serve
four
Ingredients
- 400 g catfish
- 300 g salsify
- 1/2 33 cl Kasteel Donker
- 2 dl fish fumet
- 2 shallots
- 2 dl dry white wine
- 1 dl cream
- Chopped parsley
- 4 tl caviar
- Butter
- Olive oil
- Flour
- Pepper
- Salt
Video
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Instructions
1. 400 g catfish, flour, salt, olive oil
Cut the catfish into fillets and coat generously in the flour. Season the fillets with salt and fry them in a pan containing hot olive oil.
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2. 300 g salsify
Rinse the salsify thoroughly, peel and cut diagonally.
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3.Flour, salt, water
Add a small amount of flour to a bowl containing salted water. Blanch the sliced salsify in the salted water.
4. Chopped parsley
Fry the al dente salsify with the chopped parsley. Do this shortly prior to serving.
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5. 2 dl dry white wine, 2 shallots, 2 dl fish fumet
Finely chop the shallots. Then cook together with the white wine and fish fumet.
6. Cream
Add the cream and allow to further reduce.
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7. ½ 33 cl Kasteel Donker
Add the Kasteel Donker right at the end to prevent any bitterness.
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8. A knob of butter
Allow to reduce and finish with a knob of butter to give the sauce an appetising sheen.
9. 1 salsify
Finely slice one salsify and deep-fry until nice and crisp.
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10. 4 tl caviar
Dress the plate as follows: spoon the salsify and parsley onto the centre of a deep plate. Place the nicely browned fish onto the bed of salsify. Top the fish with the deep-fried salsify chips and a spoonful of caviar. Lastly, drizzle the sauce around the fish or serve separately.
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