Easy Fish Recipe: Roasted Turbot with Beer Sauce

Roasted Turbot with Beer SauceFun and delicious fish recipes ideal for backyard parties, Roasted turbot with beer sauce is a great dish to serve to your beer-loving friends. Turbot has tremendous flavor with a firm white flesh. For this recipe you need a large turbot, which is sliced into a big chunky steak. If you can’t get a large turbot, you can also use small turbots and cut them into fillets or let your fishmonger do this for you. If turbots are not available, you can still make healthy recipes with halibut or cod fillets and it will still taste wonderful as long as you roast it perfectly.

To make a really good beer sauce, use traditional ale which has tremendous flavor. Don’t use sterilized or pasteurized beer, which are what most industrial and commercial beers are. Beer made in a small brewery is best. If this is not possible to get, use a flavorful and rich beer, or whatever beer that you like drinking. Chances are, if you like drinking it you’ll love eating it too.

Ingredients: 1 pint beer, 4 onions, 1 3/4 lbs. spinach, 1 3/4 lbs. turbot or haddock, flour, oil, butter

Preparation Instructions: Roasted Turbot with Beer Sauce Recipe

You need to prepare the onions in two different ways. First of all, you cut them up very fine for the sauce. And then you slice them up into large rings for the fried onions.  For the spinach, remove the stalks and cook them lightly in warm, melted butter. Just drop them in the butter and stir for a minute and they’re ready. Sear the fish steak or filet on both sides and roast it in a 450 degree oven for seven to ten minutes depending on the thickness. Coat the onion rings in flour and fry them in very hot oil. To make the sauce, sauté the diced onions in some butter, add beer and reduce until you get a thick brown sauce. Place the turbot on a serving dish, along with the spinach. Place the sauce in a gravy bowl and serve it alongside.

This delicious fish and beer dish is served with fried onions and spinach lightly sautéed in butter. The ingredients are cooked separately to retain their flavors and textures. To get a golden-brown crust and juicy flesh, the fish is pan-roasted. This is done by searing the fish in a hot and heavy oven-proof pan such as a cast iron, and then placing the whole thing in a 450 degree oven for seven to ten minutes depending on how thick the fish is cut. Eat this with a glass of Graves Blanc ou Biere, or better yet, with your favorite ice cold beer.

Source: www.gourmandia.com

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