For 4 people:

Ingredients:
•4 pieces of brill of 5 oz.
•1 pound fresh spinach
•Butter
•4 egg yolks
•Some lemon juice
•1 tsp. nutmeg
•8 oz. Wittekerke beer
•4 slices of smoked salmon

How to prepare:
1.Wash the spinach, stew it in some butter and add some nutmeg to it.
2. Steam the pieces of brill for 8 minutes in a steamer.
3. In the meantime, add the egg yolks to the Wittekerke and the lemon juice. Beat the mix at a low heat until the zabaglione is ready.
4. Serve the spinach on a plate. Put a slice of smoked salmon on top of it and a piece of steamed brill on top of the salmon. Top with zabaglione. Sprinkle some nutmeg and decorate with a stick of chervil.

Recipe by Piet Huysentruyt
Source: "Lekker thuis:
de lekkerste recepten van Piet en Mimi"
Standaard Uitgeverij
PIET HUYSENTRUYT
Famous Television Cook in Belgium
Star Restaurant
(1 star Michelin Guide)