Ingredients for 4 people:
4 fillets of wolf fish, 125 gr each; wolf fish can also be replaced by another solid fish species
200 gr leek white
1 small courgette
1 tablespoon of flower
2 coffee spoons of mild curry powder
5 tablespoons of olive or sunflower oil
1 dl fish stock
3 tablespoons of whipped cream
6 tablespoons of La Guillotine
1 tablespoon of finely cut parsley
pepper and salt
Preparation:
Preheat the oven to 180° Celcius. Slightly salt the fish fillets and let them rest for a while. Dust with a bit of flower. Heat three tablespoons of oil in a frying pan with Teflon coating and fry the fillets until they are crispy by turning them from time to time. Take them out of the pan, put them in kitchen foil and place them in the preheated oven for a couple of minutes.
Cut the leek white into thin slices, rince them and let drain in a colander. Use as much of the white of the courgette and cut it into thin strips. Heat two tablespoons of oil in a wok or frying pan and stir fry the leek slices and strips of courgette. Mix with the mild curry powder and fish stock and heat it. Then add the beer, heat it during 3 minutes and mix with the whipped cream. Spice it with some pepper and salt. Divide the warm wolf fish fillets and the vegetables with some sauce over the preheated plates. Garnish with some finely cut parsley. Serve with some croquettes and a fresh La Guillotine beer.
Han Hidalgo
Biercuisine
