Atlantic wolffish with Kasteel Donker
Today we’re cooking with beer with Master Chef Geert Gheysels, preparing some baked Atlantic wolffish with salsify, caviar and Kasteel Donker.
- 25 min
- Culinary
- Atlantic wolffish
2 hours 30 Check out the cooking video
Ingredients Serves 4
1 400 g Atlantic wolffish, flour, salt, olive oil
Fillet the Atlantic wolffish and coat the fillets in flour. Season with salt and fry in a pan with olive oil. 
Fillet the Atlantic wolffish and coat the fillets in flour. Season with salt and fry in a pan with olive oil.
2 300 g salsify
Wash the salsify thoroughly, peel and cut crosswise. 
Wash the salsify thoroughly, peel and cut crosswise.
3 Flour, 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 stock.
Mince the shallots. Then cook together with the white wine and fish stock.
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 give the sauce a luxurious sheen.
Let everything reduce and finish with a knob of butter to give the sauce a luxurious sheen.
9 1 salsify
Cut one salsify into fine strands and deep fry to make delicious crisps. 
Cut one salsify into fine strands and deep fry to make delicious crisps.
10 4 tsp caviar
Dress the plate as follows: spoon the salsify with the parsley in the centre of a deep dish. Arrange the browned fish on top of the salsify. Top with the fried salsify 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 dish. Arrange the browned fish on top of the salsify. Top with the fried salsify and a spoonful of caviar. Finally, pour the sauce around the fish or serve separately.
Where to buy
In-store
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