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Catfish with Kasteel Donker

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


  • 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



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.