Mashed potatoes: cook the potatoes, drain them and let
the excess moist evaporate completely. Stir a tablespoon
of cream through the egg yolk. Mash the potatoes with
a masher. Stir in the egg yolk with the cream, season
with salt, pepper and nutmeg and continue stirring
until you have a creamy mash.
Sauerkraut and dogfish: cut the onion in fine slices.
Peel the carrot, cut into fine slices. Fry the onion and
carrot in a tablespoon of butter until soft. Add the
sauerkraut, juniper berries and bay leaves. Add the
beer until all ingredients are covered with it. Let it stew
under a lid for about 5 minutes. (If the sauerkraut has
been pre-cooked, the latter part can be omitted.)
Cover with the fillets of dogfish and stew, put a lid on
the pan and stew once more for about 5 minutes. Serve
the sauerkraut and fish in a large bowl.
Reduce the cooking liquid to half its volume. Season to
taste with salt and pepper. Stir in the remaining butter.
Pour this jus over the fish and sauerkraut and serve with
the mashed potatoes.
Deus with dogfish
This is an obvious link: if you can prepare sauerkraut
with champagne, then surely this must also be possible
with Deus Brut. And, in all honesty, in the glass this
fizzy beer tastes even better than its colleagues from