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Preparing & Cooking:
Background to the dish
Author: Peter Vandecaveye, beer sommelier
Often one combines fish with a blond beer. Today we go the other way of the taste pallet.
Beer & Food pairing: We opt for a strong dark beer where the roasted keys in the beer go together with the roasted taste of sea bream. Make sure your beer doesn’t dominate the fish in terms of taste.
- 2 sea breams with skin
- 2 sprigs thyme
- Olive oil
- 400 gr celeriac (14.11 oz)
- 400 gr floral potatoes (14.11 oz)
- 3 dl milk
- 20 gr butter (0.70 oz)
Instructions step by step
Cut the potatoes and celeriac into equally large pieces to cook. First cut the potatoes and then the celeriac to avoid discoloration of the celeriac. Let this cook for about 20 minutes in a ratio of 1/2 water and 1/2 milk.
Rinse the sea bream underwater for a while and then pat dry. Then cut into the skin with a knife on both sides a few times. Rub the sea bream with some oil and season with pepper and salt and put a sprig of thyme into the abdominal cavity for extra taste.
Roast the sea bream on a grill for a good 5 minutes on each side.
After 20 minutes, drain the potatoes and celeriac and shake to dry. Then make the mash by turning the potatoes and celeriac through the passe-vite or stomping finely with a potato masher. Then stir in 10 dl of hot milk and butter and season with nutmeg, pepper and salt.
Serve the mashed potatoes and sea bream and combine with a delicious dark beer with roasted keys. Tasty!