Seabass filet with Kasteel Rouge
Marinate seabass in Kasteel Rouge, bake crispy potatoes and leeks, fry golden-fish slices—layer them for a flavorful seafood main course.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vanhonsebrouck.be.
Cooking tools:
- Deep-fry thermometer
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Saucepan
- Pot
- Whisk
- Potato masher
- Peeler
- Paper towel
- Plate
Ingredients
- Seabass filet, 33 cl Kasteel Rouge
- Piment d’espelette, olijfolie
- 3 potatoes, sea salt
- 3 oz. sour cream, pepper, sea salt, 1 bunch of spring onion
- 4 pieces of young leek, olive oil
- Water, butter, pepper, salt
- 3 oz. tempura-mix, 20 oz. Kasteel Rouge, water, pepper, sea salt
- 12 oz. sliced seabass, cooking oil
- 2 egg yolks, 27 oz. Kasteel Rouge, 6 oz. clarified butter
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