Ingredients For 4 people
1 400 g wolffish, flower, salt, olive oil
Fillet the catfish and coat the fillets in flour. Season the fillets with salt and fry in a pan with hot olive oil. 
Fillet the catfish and coat the fillets in flour. Season the fillets with salt and fry in a pan with hot olive oil.
2 300 g salsify
Wash the salsify thoroughly, peel and cut crosswise. 
Wash the salsify thoroughly, peel and cut crosswise.
3 Flower, salt, water
Take a bowl of salted water and add a little flour to make a blanc sauce. Cook the sliced salsify in the blanc sauce.
Take a bowl of salted water and add a little flour to make a blanc sauce. Cook the sliced salsify in the blanc sauce.
4 Chopped parsley
Fry the al dente salsify with the chopped parsley. Do this shortly before serving. 
Fry the al dente salsify with the chopped parsley. Do this shortly before serving.
5 2 dl dry white wine, 2 shallots, 2 dl fish stock
Mince the shallots. Then cook together with the white wine and fish fumet.
Mince the shallots. Then cook together with the white wine and fish fumet.
6 Cream
Add the cream and allow to reduce further. 
Add the cream and allow to reduce further.
7 ½ 33 cl Kasteel Donker
Only add Kasteel Donker at the last minute to avoid bitterness in the dish. 
Only add Kasteel Donker at the last minute to avoid bitterness in the dish.
8 A knob of butter
Let everything reduce and finish with a knob of butter to make the sauce shiny.
Let everything reduce and finish with a knob of butter to make the sauce shiny.
9 1 salsify
Snijd één schorseneer in fijne slierten en frituur deze tot mooie chips. 
Snijd één schorseneer in fijne slierten en frituur deze tot mooie chips.
10 4 tblsp caviar
Dress the plate as follows: spoon the salsify with the parsley in the centre of a deep plate. Arrange the nicely browned fish on top of the salsify. Top the fish with the fried salsify strands and a spoonful of caviar. Finally, pour the sauce around the fish or serve separately. 
Dress the plate as follows: spoon the salsify with the parsley in the centre of a deep plate. Arrange the nicely browned fish on top of the salsify. Top the fish with the fried salsify strands and a spoonful of caviar. Finally, pour the sauce around the fish or serve separately.
Where to buy
In-store
You can find our beers at your local shop or liquor store.
