Plaice fillet with Kasteel Tripel
Today, we’re cooking with beer, alongside chef Pedro from Ostend’s Hotel Du Parc, preparing a plaice fillet with ratatouille and a mousseline made with Kasteel Tripel.
- 30 min
- Fish
- Kasteel table
2:11 min Check out the cooking video
Ingredients Serves 4
1 Cook the fregola or pearl couscous according to the packet instructions. Finely dice the chosen vegetables and combine with olive oil, salt and pepper. 
2 Heat a little olive oil in a pan and add the fregola or pearl couscous, followed by the ratatouille, and cook together. 
3 Add 11 cl Kasteel Tripel to a steel pan, followed by the egg yolks and mix together. 
4 Continue stirring over a low heat and season with salt, pepper, cayenne pepper, lime and butter. Continue stirring over a low heat. 
5 Prepare the plaice and season with salt and pepper. 
6 Dress the plate and finish with the light mousseline. 
Where to buy
In-store
You can find our beers at your local shop or liquor store.
