powered by Holland at Home
Just like their Belgian neighbours, the Dutch know exactly how to prepare a delicious fish dish that’s utterly swimming in beer!
1 whole bream
2 sticks of celery
2 slices of Dutch breakfast cake
1 can or bottle of special beer (33 cl), for example, Hertog Jan Karakter
75g of butter or margarine
1 sprig of fresh parsley
A pinch of thyme
1 bay leaf
Salt and pepper
First chop the onion, slice the celery into small pieces, and crumble the Dutch breakfast cake into crumbs. Rinse the lemon and slice off a thin piece of the rind. Next, melt 25g of butter or margarine in a large frying pan or skillet (large enough for the entire bream) and gently fry the onion over a low heat until translucent. Now add in the celery, breakfast cake, lemon peel, parsley, thyme, bay leaf, salt and pepper and stir thoroughly. Next pour in the beer and bring to the boil. Add in the sea bream and cook on a low heat for about 30 minutes. Drizzle the bream regularly with the juice while cooking to prevent it from becoming too dry. Once cooked, remove the bream from the pan and allow the liquid to reduce by half. Now cut the remaining butter or margarine into small knobs and stir into the liquid until it forms a lovely creamy sauce. Finally place the fish onto a large dish and top with some of your sauce. Serve the sea bream with baked potatoes or French fries, green beans or garden peas, and the remaining sauce in a separate jug.