Halibut, with a white Belgian beer-sauce.

Jan Nevejans


Recipe originally posted at suppliesformykitchen.com/belgian-whi...

This recipe combines a Belgian white beer with fish and great mashed potatoes!

I know it sounds very difficult, but it's actually not. I know this recipe since I was 14 and is still a favorite among my friends and family. And I make it still at least once a year! So now for everyone to share and love: MY FAVORITE BELGIAN WHITE BEER RECIPE!


★★★★★ 1 vote

30 Min
30 Min


  • 2
    halibut filets
  • 4 c
    white wine
  • 4 c
    fish stock
  • 2 c
    mashed potatoes
  • ·
  • ·
  • ·
    unsalted butter
  • ·
    olive oil
  • 1 c
    white wine sauce
  • 2
    egg yolks
  • ·

How to Make Halibut, with a white Belgian beer-sauce.


  1. White wine sauce is something you could make in 15 minutes, but I like to make it in advance: infused white wine with shallot, bay leaf and thyme, add fish stock and reduce by 2/3, add cream, reduce by 1/2, sieve it and add cube of ice cold butter before serving.
  2. Start with boiling your potatoes and make a mash out of it. Depending on how you like it, mash more or less.
  3. In the meantime you put a saucepan on the heat and pour in 2 cups of white wine with the chopped shallot, bay leaf and the thyme. When this is infused and reduced by at least 2/3, it becomes almost like syrup. Then add 3 cups of fish stock and reduce by 1/2. Add cream and reduce for another 5 minutes. Then sieve it and season to taste.
  4. Now your potatoes should be ready. Put it aside and start with a new pan (I prefer coated for this, see "types of pots and pans" on suppliesformykitchen.com) with some olive oil, a cube of butter, all of the leek and a half inch of water.
  5. Put is on a medium-high fire for about 4 minutes, make sure there is always water in the pan because it should not color or dry out! You have to taste it to make sure it's not underdone or worse!
  6. Strain the leek and let it sit in the sieve to dry, BUT SAVE THE LIQUID. You will use this to make the mash smoother and tasty!
  7. Meanwhile you can take a plate or pan that can go into the oven and strike butter with your hands on the whole inside of the pan, add the remaining stock and white wine and pour it in. Also put a bay leaf and some thyme in there and some crushed peppercorns and rough sea- or Himalayan salt. Cover it and let it poach for about 5 minutes in a strongly heated oven, each oven and pot or pan will take another poaching time... Just check up on it frequently and make sure there is always a quarter inch of moisture at the bottom!
  8. When this is ready. Take out of the oven, and remove any cover it had and let at room temperature while you make the mash.
  9. Add all the ingredients together for your mash (so also roast some chopped bacon, or cubes) and add the potatoes, leek, some cream and then the liquid from the leek. Season to taste with pepper and salt.
  10. Then for the last part or the recipe you have to take a clean saucepan, add the 2 egg yolks and 2/3 of a cup of white beer, Belgian of course because this is a Belgian white beer recipe :-) Whisk it on top of a pot filled with simmering water to make sure it's temperature stays beneath the eggs cooking point! Whisk strong until you have a smooth foamy sauce! And add this to the slightly heated white wine sauce.
  11. DONE! I really you're gonna try this and the next time you make it will be Christmas with your family!
  12. Spread the love^^ Recipe created and shared by Jan Nevejans at suppliesformykitchen.com/belgian-whi...

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