Directions

Peal and chop the shallots and stew them in a little butter.
Add half of the beer and let it reduce until only half of it is left.
Steam the fish on top of the stock, until it is done.
Add the butter to the beer sauce and stir until the sauce becomes smooth. Add the rest of the beer and heat it on a high fire while constantly stirring.
Spice the sauce with some pepper if liked.
Put each piece of fish on a warm plate and put a little sauce on top of it.
Serve with quinoa or couscous.

Tip: you can add more flavour to the sauce with some paprika powder.

Author & Foodstyling: Véronique De Meyer

Photographer: Michel De Meyer