Seabass filet with Kasteel Rouge
Today we are cooking with beer with Mastercook Patrick De Gendt. He’s making fried sea bass fillet with a sabayon of Kasteel Rouge, young leeks, potatoes with sour cream and kibbeling.
- 1 hour 30
- Culinary
- Seabass filet
2 hours 05 Check out the cooking video
Ingredients Serves 4
1 Seabass filet, 33 cl Kasteel Rouge
Remove the bones from the abdomen of the seabass filets. Marinade the filets for 10 minutes in Kasteel Rouge. 
Remove the bones from the abdomen of the seabass filets. Marinade the filets for 10 minutes in Kasteel Rouge.
2 Piment d’espelette, olijfolie
Dep de zeebaarsfilets af met keukenrol, kruid met piment d’espelette en bak ze op vel in de olijfolie.
Dep de zeebaarsfilets af met keukenrol, kruid met piment d’espelette en bak ze op vel in de olijfolie.
3 3 potatoes, sea salt
Pre-heat the oven to 350°F. Bake the washed potatoes on coarse sea salt in the oven until they are cooked through.
Pre-heat the oven to 350°F. Bake the washed potatoes on coarse sea salt in the oven until they are cooked through.
4 3 oz. sour cream, pepper, sea salt, 1 bunch of spring onion
Peel the potatoes and mash them with the sour cream, pepper, sea salt and chopped spring onion. 
Peel the potatoes and mash them with the sour cream, pepper, sea salt and chopped spring onion.
5 4 pieces of young leek, olive oil
Chop the green of the leeks finely, bake briefly in the olive oil and mix with the mashed potatoes.
Chop the green of the leeks finely, bake briefly in the olive oil and mix with the mashed potatoes.
6 Water, butter, pepper, salt
Stew the remaining leeks whole in a bit of water and butter. Season with pepper and salt. Sear the stewed leeks shortly with a gas burner. 
Stew the remaining leeks whole in a bit of water and butter. Season with pepper and salt. Sear the stewed leeks shortly with a gas burner.
7 3 oz. tempura-mix, 20 oz. Kasteel Rouge, water, pepper, sea salt
Mix the tempura-mix with Kasteel Rouge, water, pepper and sea salt. 
Mix the tempura-mix with Kasteel Rouge, water, pepper and sea salt.
8 12 oz. sliced seabass, cooking oil
Drag the slices of seabass through the coating and fry at 350°F. 
Drag the slices of seabass through the coating and fry at 350°F.
9 2 egg yolks, 27 oz. Kasteel Rouge, 6 oz. clarified butter
Whip the egg yolks in a figure eight into the Kasteel Rouge. Add the clarified butter and work it up to sabayon. 
Whip the egg yolks in a figure eight into the Kasteel Rouge. Add the clarified butter and work it up to sabayon.
10 First lay the grilled leeks on the dish with the mashed potatoes, then the baked seabass filet with some fried slices of fish. 
11 Bronze fennel, Affilla cress, red sorrel, chives, flat of parsley
Work with the sabayon of Kasteel Rouge. Make a bouquet of herbs for a lovely presentation on the plate. 
Work with the sabayon of Kasteel Rouge. Make a bouquet of herbs for a lovely presentation on the plate.
Where to buy
In-store
You can find our beers at your local shop or liquor store.
