 Corsendonk® Abbey Pale Ale MonkfishIngredients: for four servings.2 liter (about 7 oz.) Corsendonk® Abbey Pale Ale 800 grams (about 28 oz.) monkfish steaks 100 grams (about 4 oz.) bean sprouts 8 small Belgian endives 16 Brussels sprouts 40 green beans 5cl (about 2 oz.) cream 2 to 3 egg yolks Preparation Divide the monkfish into 4 portions, season with salt & pepper and coat both sides with flour. Bake the fish in butter and olive oil for about 10 minutes each side. Simmer the endives, Brussels sprouts and green beans in separate pots, with a pat of butter in each, for about 20 minutes. Wok the bean sprouts for about 2 minutes. Beat the egg yolks with a dash of cream. Season with salt & pepper and add 2 dl (about 6 oz.) of beer. Whip this mixture till you have a sabayon (or thickening). Divide the bean sprouts between four pre-heated plates and place the monkfish portions on top. Decorate around each piece of fish with the vegetables, pour the sauce partly over the dish, and serve with Corsendonk® Abbey Pale Ale. |
 Sea & Sand Zeedijk 8 bus 0 B-8380 Zeebrugge, Belgium Tel (32) 50 54 42 79 Seabruges is not only known for its port but also offers a number of excellent restaurants, one of which is Sea & Sand. Chefs Nicolaas Jansen and Sandor Buresch offer original and light fare specializing in fish dishes. Located right on the shore, you have a splendid view of the North Sea, and the atmosphere is that of an enjoyable holiday.  |
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