Atlantic cod with Kasteel Tripel
Atlantic cod with Kasteel Tripel Today we are cooking with beer with Mastercook Elien Verhulst.
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:
- Food processor
- Deep fryer
- Piping bag
- Instant-read thermometer
- Steamer basket
- Double boiler
- Kitchen scale
- Oven
- Stove
- Pot
- Saucepan
- Skillet
- Baking dish
- Roasting pan
- Cutting board
- Chef's knife
- Peeler
- Mixing bowl
- Whisk
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Plate
- Serving platter
Ingredients
- 33 cl Kasteel Tripel
- 1 fillet of Atlantic cod
- 250 g potatoes
- 125 ml milk
- 12,5 dl beurre noisette
- 20 wild garlic leaves
- 10 white asparagus
- 60 g butter
- 400 g tempura flour
- 1 egg white
- 2 tblsp yoghurt
- 1 tblsp sushi vinegar
- 125 g farm butter
- 4 egg yolks
- 1 sprig of fresh basil
- 1 sprig of fresh chervil
- 3 sprigs fresh tarragon + 1 tarragon packet
- 1 sprig of fresh flat parsley
- Dill
- Thyme
- Cardamom
- Black pepper
- Olive oil
- Coarse salt
- Pepper
- Salt
- Sugar
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