kwak logoTripel Karmeliet

  • Ingredientsfor 4 people
  • - 1 monkfish of about 1500g, gutted, skinned, but still on the bone
  • - olive oil
  • - wheat flour
  • - Horseradish dressing
  • - 6 tablespoons of grated horseradish
  • - 1⁄2 dl of light mayonnaise
  • - Cauliflower pickles
  • - 1/8th fresh cauliflower
  • home- or ready-made pickle sauce
  • - Mushrooms
  • - 4 large white mushrooms
  • - 1 coffee spoon lemon juice
  • - salt and pepper
  • - 4 thick slices of smoked belly pork
  • - 4 small tomatoes


Cut the monkfish crosswise in 4 thick slices. Grate the horseradish and stir in sufficient mayonnaise to hold the mixture together.

Cut the cauliflower in small florets. Steam them in a basket. Let them cool down and mix with the home- or ready-made pickle sauce. Fry the mushrooms until half-done with a coffee spoon of lemon juice, salt and pepper.
Grease a griddle plate or pan with a bit of oil and heat it until very hot.

Season the pieces of fish with salt and pepper. Coat them with the flour and tap off excess flour. Put them on the hot griddle plate. Also put the slices of pork belly on the griddle plate. Cut a little cross in the upper side of the tomatoes and put the tomatoes and mushrooms on the griddle plate.

Do not only turn the fish, pork belly, tomatoes and mushrooms when grilling them but also shift them 45° each time you turn them so as to obtain a nice grilled pattern.

After having grilled the ingredients, transfer them onto kitchen towel for a little while to remove excess fat. Arrange them on a warm plate with the horseradish dressing, the cauliflower pickles and a bit of the frying liquid.

Tripel Karmeliet with monkfish.
A centuries-old brew based on barley, oats and wheat. A typical yeast with a hint of banana and vanilla. And an aftertaste that among whisky lovers would be named ‘lemony’: this is quite an adventurous beer and it needs some hearty food to go with it: a piece of well-grilled monkfish, tasty pork belly and – our Tripel Karmeliet can handle it – pickles and horseradish to add some fresh tartness.

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