Today, we’re cooking with beer with master chef Geert Gheysels He’s preparing pan-fried catfish with salsify, caviar and Kasteel Donker.
Preparation time:
25 min
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
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.
2. 300 g salsify
Rinse the salsify thoroughly, peel and cut diagonally.
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.
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.
7. ½ 33 cl Kasteel Donker
Add the Kasteel Donker right at the end to prevent any bitterness.
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.
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.