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Dover sole with Kasteel Tripel

Today, we’re cooking with beer with master chef Angelo Rosseel. He’s preparing Dover sole with hop shoots, poached egg and Kasteel Tripel.

Preparation time:
30 mins

Ingredients to serve


  • 12 Dover sole fillets
  • 500 ml water
  • 2x 33 cl Kasteel Tripel
  • 200 g hop shoots
  • 250 g baby spinach leaves
  • 4 eggs
  • 2 egg yolks
  • Field cress or mouse-ear hawkweed
  • 50 g chilled butter
  • 2 dl cream
  • 1lemon
  • Lemon juice
  • 1 clove of garlic
  • Butter
  • Nutmeg
  • Pepper
  • Salt
  • Vinegar



1. 200 g hop shoots, 500 ml water, 33 cl Kasteel Tripel, juice of 1 lemon, nutmeg, pepper, salt

Briefly poach the hop shoots in a mixture comprising water, Kasteel Tripel, lemon juice, nutmeg, pepper and salt. Remove the hop shoots from the poaching liquid and allow to cool.

2. 2 dl poaching liquid, 2 dl cream

Add the cream to the poaching liquid and reduce. Then add the hop shoots and keep warm.

3.12 Dover sole fillets, pepper, salt

Season the Dover sole fillets with salt and pepper, then roll up and push onto a skewer. Brown both sides in a non-stick pan and gently fry.

4. 4 eggs, water, vinegar, salt

Poach the eggs in a large saucepan containing water, salt and a dash of vinegar.

5. 250 g spinach, 1 clove of garlic, knob of butter

Sauté the spinach and a clove of garlic in a knob of butter.

6. 2 egg yolks, 10 cl Kasteel Tripel, 50 g chilled butter, pepper, salt, a few drops of lemon juice

Beat the egg yolks and Kasteel Tripel to create a mousseline. Combine with the chilled butter and season with salt, pepper and a few drops of lemon juice.

7.Add the mousseline to the cream mixture containing the hop shoots.

8. Field cress or mouse-ear hawkweed

Dress the plate as follows: place a small bed of spinach at the bottom of a deep plate and top with a poached egg. Arrange three Dover sole fillets per person around the egg and spoon the hop shoots with mouselline over the egg. Garnish with a few sprigs of field cress or mouse-ear hawkweed.