Seabass filet with Kasteel Rouge - Vanhonsebrouck
Marinate seabass in Kasteel Rouge, bake crispy potatoes and leeks, fry golden-fish slices—layer them for a flavorful seafood main course.
Ingredients
- 6x 33 cl Kasteel Rouge
- 4 seabass filets (+/- 6 oz. per filet, scaled with skin)
- 4 pieces of young leeks
- 3 potatoes
- 3 oz. sour cream
- 1 small bunch of spring onion
- 3 oz. tempura-mix
- 2 egg yolks
- Piment d’espelette
- Bronze fennel
- Affilla cress
- Red sorrel
- Chives
- Flat of parsley
- 6 oz. clarified butter
- Olive oil
- Frying oil
- 33 oz. water
- Sea salt
- Pepper
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