Phoenix Imports, Ltd.

Real Belgian Beer Recipe

Purse of Fillet of Sole with Smoked Salmon and Oyster Mushrooms in a Sauce of Corsendonk® Abbey Pale Ale

Ingredients: for four servings
2 dl (about 7 oz.) Corsendonk® Abbey Pale Ale
700 grams (about 25 oz.) fillet of sole
500 grams (about 18 oz.) smoked salmon
300 grams (about 11 oz.) oyster mushrooms
500 grams (about 18 oz.) green asparagus
2 tomatoes, seeded and julienned
2 shallots, sliced
2 dl of fish broth
100 grams (about 3½ oz.) chives
2 cloves garlic, crushed
1 soup spoon of olive oil
250 grams (about 9 oz.) unsalted butter

Preparation
Slice the fillets of sole and salmon into 8 strips. Put one strip of sole crosswise over another, followed by 2 crosswise strips of salmon, and tie up with kitchen twine to form a purse. Repeat for three more purses.

Slice the oyster mushrooms and sauté them in the olive oil with the garlic and salt & pepper for about two minutes. Tie the mushrooms and chives in cheesecloth and poach, with the fish purses, in the fish broth and beer.

When done, remove the fish and mushrooms, and boil the liquid down to 2/3 of its volume, then whisk in the butter to make the sauce (beurre blanc). Clean the asparagus, cook al dente and slice lengthwise.

Put a fish purse on each plate, cover with ¼ of the mushrooms, pour the sauce over all, garnish with the asparagus, julienne tomato and sliced shallots, and serve with Corsendonk® Abbey Pale Ale.

De Loteling
Turnhoutsebaan 112
2970 Schilde, Belgium
Tel (32) 3 354 27 00

De Loteling, dating from 1710, is today classified as a cultural-historical landmark in Belgium. Both inside and out the character of the premises speak of an eventful past that embodies history and culture.

The combination of a restaurant, bistro with spacious terrace to enjoy the pastoral view, playground, and the unique culinary art of Chef Francois offers an enjoyable experience for business lunches as well as families and young people.

Chef Francois