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Haddock with Kasteel Xtra

Today, we’re cooking with beer with master chef Guy De Jonghe. He’s making haddock with green lentils, spinach, sea lettuce and a Kasteel Xtra sauce.

Preparation time:
45 mins

to serve 4


  • 600 g haddock
  • 300 g spinach
  • 100 g sea lettuce
  • 180 g green lentils
  • 2x 33 cl Kasteel Xtra
  • 150 ml white wine
  • 500 ml fish stock
  • 300 g shallots
  • 200 g celery
  • 100 ml double cream
  • 1 tbsp yellow mustard
  • 100 g butter
  • 100 ml white wine vinegar
  • Fennel seed
  • Lemon
  • Pepper
  • Salt



1. 180 g green lentils

Cook the lentils for 15 minutes until tender.

2. 300 g spinach

Blanch the spinach and let it cool in ice water. Mix the spinach until smooth and season with salt and pepper.

3. 200 g shallots, 100 g celery, fennel seed , 1 tbsp yellow mustard, white wine, Kasteel Xtra

Sauté the shallots, celery and fennel seed. Add a spoon of mustard and deglaze with the white wine and Kasteel Xtra.

4. 250 ml fish stock, 100 ml double cream, butter

Add the fish stock to the sauce and reduce to half. Add the cream and reduce to thicken. Bind the sauce if needed. Sieve the sauce and thicken with butter.

5. 100 g sea lettuce, 100 ml white wine vinegar, Kasteel Xtra

Briefly pickle the sea lettuce in the white wine vinegar (1/3) and water (2/3). Add a splash of Kasteel Xtra to it.

6. 100 g shallots, 100 g celery, 50 ml white wine, 250 ml fish stock, lemon, leaf of sea lettuce, 600 g haddock

Sauté the shallots and celery, deglaze with white wine and add the fish stock to the pan. Then freshen it up with lemon and add a leaf of sea lettuce to the pan. Then poach the haddock in this poaching liquid.

7. Sauté the lentils in butter and olive oil. Add the spinach coulis to the pan and season to taste.

8. Put the lentils and spinach coulis on the plate. Place the haddock on top and finish with the pickled sea lettuce and sauce.