Fillet of brill poached in beer

Put a knob of butter in a hot heavy-based pan and sweat the onion, fennel, celery and leek with the white peppercorns and a pinch of salt until the vegetables have softened.

Add the whole garlic clove and cook until it starts to soften.

Pour in the fish stock and lager and bring to a gentle simmer, then add the fish fillets and gently poach them for 5 minutes.

Once the fish is cooked, lift it from the poaching liquid and gently remove and discard the skin of the fish.

To serve, put the kale and a few of the vegetables from the poaching liquor on serving plates, top with the fish fillets and spoon over some of the poaching liquor.