| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 25g | 12g | 25g |
| sugars | fibre | protein | salt |
| 3g | 3g | 28g | 1.2g |
Why I Love Belgian Zeeduivel met biersaus en krieltjes
There is something absolutely magical about the Zeeduivel met biersaus en krieltjes recipe. This Belgian dish combines the robust flavors of monkfish with the tangy and slightly bitter notes of Belgian ale, harmonized by a creamy mustard sauce. As someone who revels in the cosmopolitan nature of New York City’s food scene, discovering this recipe felt like a culinary adventure that brought the rich, hearty essence of Belgian cuisine right into my kitchen.
The Allure of Belgian Cuisine
Belgian cuisine has always intrigued me. It’s known for its exquisite beers and decadent chocolate, but its savory dishes deserve just as much attention. The Zeeduivel met biersaus en krieltjes, a translation of Monkfish with Beer Sauce and Baby Potatoes, truly encapsulates the depth and sophistication of Belgian cooking. Pairing fish with beer might sound unconventional, but the result is nothing short of extraordinary. The monkfish, known for its firm texture and mild flavor, soaks up the richness of the beer sauce beautifully.
A Dash of Inspiration
This recipe draws inspiration from the legendary Belgian chef, Geert Van Hecke, whose mastery of incorporating local beers into traditional dishes has always fascinated me. His approach to elevating simple ingredients by giving them a regional twist is something I hold dear in my own culinary endeavors. Although my roots are in New York, the diverse food culture here often exposes me to such international delights, making it a perfect playground for experimenting with global recipes.
One of the reasons I adore this dish is its versatility. It reminds me a bit of the classic French Bouillabaisse but with a unique Belgian flair. The hearty baby potatoes in the Zeeduivel met biersaus en krieltjes make it a comforting dish that’s perfect for hearty dinners or special occasions. If you’re feeling adventurous, this recipe also complements well with a side of roasted Brussels sprouts or a light endive salad to add a crisp, fresh element to the meal.
The combination of the beer sauce, the Dijon mustard’s tanginess, and the simplicity of baby potatoes creates a harmonious and warming dish that’s reflective of both comfort food and fine dining. As an actor, I see a storytelling aspect in every recipe, and this one tells a tale of tradition, bold flavors, and culinary innovation—something truly worth savoring.
What You’ll Need
- 2 lbs monkfish fillets
- 2 cups Belgian ale
- 1 cup fish stock
- 1 cup heavy cream
- 1/4 cup Dijon mustard
- 2 tbsp lemon juice
- 1 tbsp cornstarch (mixed with 2 tbsp water)
- 3 tbsp unsalted butter
- 6 cloves garlic (minced)
- 2 lbs baby potatoes
- 1/4 cup olive oil
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley (for garnish)
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Method
Step One
Preheat your oven to 400°F (200°C). Wash the baby potatoes thoroughly and cut them in half. Place them in a large bowl and toss with the olive oil, salt, and pepper. Spread the potatoes out in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are golden brown and tender.
Step Two
While the potatoes are roasting, season the monkfish fillets with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and bubbling, add the monkfish fillets. Cook for 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove the fish from the skillet and set aside.
Step Three
In the same skillet, add the remaining tablespoon of butter along with the minced garlic. Sauté for about 1-2 minutes, or until the garlic is fragrant but not browned. Pour in the Belgian ale and fish stock, and bring the mixture to a boil. Let it reduce by half, which should take about 8-10 minutes.
Step Four
Reduce the heat to medium and stir in the heavy cream, Dijon mustard, and lemon juice. Continue to cook, stirring frequently, until the sauce thickens, about 5 minutes. If the sauce isn’t thick enough, add the cornstarch mixture and stir until the desired consistency is achieved.
Step Five
Return the monkfish fillets to the skillet, spooning some of the sauce over the top. Let them simmer in the sauce for an additional 2-3 minutes to ensure they are warmed through.
Step Six
To serve, place a portion of the roasted baby potatoes on each plate. Top with a monkfish fillet and generously spoon the biersaus over the fish. Garnish with chopped fresh parsley and serve immediately.
