kwak logoTripel Karmeliet

  • Ingredientsfor 4 people
  • - ¼ litre fish fumet
  • - 1 tablespoon butter
  • - 4 skinned and gutted soles of about 300g each
  • - 1 kg swimming crabs
  • - ⅛ tomato sauce
  • - 1 sprig of basil
  • - 1 sprig of oregano
  • - coarse salt
  • - ½ coffee spoon cayenne pepper
  • - ½ coffee spoon corn starch
  • - 150 g peeled grey shrimps


Bring the fish stock to the boil in a medium deep skillet. Insert the soles and let them stew gently under a lid. Turn them round after about 4 minutes and cook for another 4 minutes. Take them out of the cooking liquid and keep them warm.

Pour the cooking liquid over the swimming crabs. Add the tomato sauce, basil and oregano and let it all simmer for about 10 minutes.
Take out the 8 largest crabs and keep them warm.

Dissolve half a coffee spoon of corn starch in 2 tablespoons of water. Sieve the jus, season it with coarse salt and half a coffee spoon of cayenne pepper and thicken lightly with the dissolved corn starch.

Arrange the soles on 4 large, warm plates. Cut the fillets along the centre bone, loosen the meat gently from the side bones; remove the small side bones along the edges of the fillets. Divide the shrimps over the 4 soles. Arrange them more or less over the centre bone. Re-arrange the loosened pieces of fillet onto the soles with the inside pointing upwards and spoon the sauce over the sides.

Add per plate 2 cooked swimming crabs. The intention is to suck out its delicious jus.

Tripel Karmeliet with sole.
Tripel Karmeliet is a beer with some very surprising characteristics. Somewhere in between the vanilla, citrus fruits and peach/apricot flavours, there is a hint of nutmeg and toasted bread. Such richly spiced beer matches perfectly well with the deep, concentrated flavour of the swimming crabs, one of the spearheads among the North Sea by-catch.

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