Salmon en papillote with Kasteel Rouge
Today, we’re cooking with beer, alongside former world barbecue champion Peter De Clercq, preparing a salmon en papillote with Kasteel Rouge.
- 30 min
- Fish
- Kasteel table
1:33 min Check out the cooking video
Ingredients Serves 4
1 Place the salmon in the aluminium foil, before folding up the sides. 
2 Add dill and lemon thyme, then sprinkle with fish seasoning, salt and pepper. 
3 Next, add the Kasteel Rouge. 
4 Add the gin and sliced lime. Sprinkle over the sesame seeds, then fold and close the foil parcel. 
5 Cook for 10 to 15 minutes in a closed barbecue at 200°C. 
6 Cut the pointed cabbage into strips and halve the cherry tomatoes. 
7 Take the papillote off the barbecue and serve with the pointed cabbage and cherry tomatoes. 
Where to buy
In-store
You can find our beers at your local shop or liquor store.
