Belgian recipe Published on March 15, 2026

Gratinated Whiting with Chimay, Asparagus, and Potatoes

An elegant Belgian recipe that combines the smoothness of Chimay cheese, the delicacy of whiting, and the crunch of green asparagus. A balanced dish, perfect for a refined dinner or special occasion, where the flavors of land and sea harmoniously meet.

Ingredients

For 4 servings

  • 12 green asparagus spears
  • 1 tomato
  • 1 tablespoon finely chopped fresh sage
  • 4 eggs
  • 10 cl Chimay Blue (beer)
  • 4 whiting fillets
  • 200 g Chimay cheese
  • Fresh herbs: thyme, parsley, tarragon
  • 4 floury potatoes
  • 10 cl olive oil
  • Salt, pepper, chili powder

Preparation Steps

1. Preheat the oven

Preheat your oven to 180°C (350°F).

2. Floury potatoes with Chimay

  1. Thoroughly wash the potatoes and slice them thinly (2 mm thick).
  2. Arrange them in a baking dish.
  3. Drizzle with olive oil and Chimay Blue.
  4. Season with salt and pepper.
  5. Bake in the oven, basting regularly (every 3 minutes) with the cooking juices.
  6. Cook for 20 minutes until tender and golden.

3. Gratinated whiting with Chimay

  1. In a bowl, coarsely crumble the Chimay cheese.
  2. Mix it with fresh herbs (thyme, parsley, tarragon).
  3. Place the whiting fillets in an ovenproof dish.
  4. Top them with the cheese-herb mixture.
  5. Bake for 10 minutes.

4. Cooking the vegetables

  1. Blanch the asparagus in a pot of salted boiling water.
  2. Cook over medium heat (they should remain crisp).
  3. Slice the tomato into even rounds.
  4. Season with salt and pepper, then dry in the oven for 5 minutes to concentrate the flavors.

Presentation

  1. On each plate, arrange a few asparagus spears.
  2. Add the tomato slices.
  3. Place a gratinated whiting fillet alongside.
  4. Serve with the potatoes.
  5. Drizzle everything with the remaining cooking juices.

Variations and Tips

  • Other fish: Replace whiting with cod or monkfish for a different flavor.
  • Lighter version: Reduce the amount of olive oil or use a spray for a less greasy result.
  • Flavor balance: Add a squeeze of lemon to the fish before serving for a fresh touch.
  • Cheese: If Chimay cheese is unavailable, try another Belgian soft cheese like Passendale.
  • Pairing: Serve with a Chimay Blue or a dry white wine like Chablis to complement this dish.

This refined dish highlights the quality of Belgian products. The combination of Chimay cheese and whiting creates a perfect harmony between land and sea. Feel free to adjust the herbs to your taste to personalize this recipe. Enjoy your meal!