Atlantic cod with Kasteel Tripel
Today we are cooking with beer with Mastercook Elien Verhulst. She is preparing skrei with asparagus, wild garlic and a mousseline of Kasteel Tripel.
- 30 min
- Culinary
- Atlantic cod
2 hours 45 Check out the cooking video
Ingredients Serves 4
1 Cod fillet, salt, sugar, dill, thyme, cardamom, black pepper
Cut the cod into two equal pieces. Cover the cod completely with a mixture of salt, sugar, dill, thyme, cardamom and black pepper. Allow the cod to brine for 20 minutes. 
Cut the cod into two equal pieces. Cover the cod completely with a mixture of salt, sugar, dill, thyme, cardamom and black pepper. Allow the cod to brine for 20 minutes.
2 250 g potatoes, 125 ml milk, 20 wild garlic leaves
Boil the polder potatoes together with the milk and the wild garlic leaves. Simmer until the potatoes are soft. Take out the wild garlic leaves.
Boil the polder potatoes together with the milk and the wild garlic leaves. Simmer until the potatoes are soft. Take out the wild garlic leaves.
3 12.5 dl beurre noisette, Kasteel Tripel to taste
Puree the potatoes with beurre noisette and Kasteel Tripel until smooth. Store in a piping bag. 
Puree the potatoes with beurre noisette and Kasteel Tripel until smooth. Store in a piping bag.
4 8 white asparagus, pepper, salt
Peel the asparagus. Keep the peels aside and put them in water with a pinch of salt and pepper. Bring the peels to the boil. 
Peel the asparagus. Keep the peels aside and put them in water with a pinch of salt and pepper. Bring the peels to the boil.
5 Leg de geschilde asperges apart in een schotel. Wanneer het water van de schillen kookt, gebruik je dit water om over de geschilde asperges te gieten. Sluit de schotel af met een deksel zodat de geschilde asperges kunnen garen.
6 Butter, coarse salt
When the asparagus are cooked, sauté in butter and season with coarse salt.
When the asparagus are cooked, sauté in butter and season with coarse salt.
7 2 white asparagus
Peel the asparagus and cut off the bottom. Using a peeler, cut the asparagus into strands.
Peel the asparagus and cut off the bottom. Using a peeler, cut the asparagus into strands.
8 400 g tempura flour, basil, chervil, tarragon, flat parsley, cold water, salt
Put the tempura flour in a food processor and add the fresh herbs. Add cold water while whirling and season with salt. Blend until you have a nice batter.
Put the tempura flour in a food processor and add the fresh herbs. Add cold water while whirling and season with salt. Blend until you have a nice batter.
9 Oil
Pass the asparagus strands through the batter and deep-fry them crispy in oil.
Pass the asparagus strands through the batter and deep-fry them crispy in oil.
10 1 egg white, 2 tbsp yoghurt, 1 tbsp sushi vinegar, 1 tarragon packet, oil
Mix the egg white, yoghurt and sushi vinegar with the tarragon leaves. Mount with oil until you obtain a smooth mayonnaise. 
Mix the egg white, yoghurt and sushi vinegar with the tarragon leaves. Mount with oil until you obtain a smooth mayonnaise.
11 125 g melted farmhouse butter, 4 egg yolks, Kasteel Tripel to taste
Beat the egg yolks and a good splash of Kasteel Tripel together. Put the mixture on the stove and slowly add melted butter until you get a nice mousseline. Season with coarse salt and pepper. 
Beat the egg yolks and a good splash of Kasteel Tripel together. Put the mixture on the stove and slowly add melted butter until you get a nice mousseline. Season with coarse salt and pepper.
12 Pickled cod
Rinse the pickled skrei and roast briefly. Then steam the skrei at 58°C for 8 minutes. 
Rinse the pickled skrei and roast briefly. Then steam the skrei at 58°C for 8 minutes.
13 Dress the plate and finish with wild garlic flowers and fine green sprigs. 
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In-store
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