Ingredients Jump to Instructions ↓

  1. 1 Beer - (12 oz) - flat

  2. 1 Carrot - chopped

  3. 1 Onion - chopped

  4. 2 Celery stalks - chopped

  5. 3 Garlic cloves - chopped

  6. 2 Bay leaves

  7. 4 Fish fillets, abt

  8. 1" thick - - (6 to 8 oz ea)

  9. 2 tablespoons 30ml Butter

  10. 2 tablespoons 30ml All-purpose flour

  11. 1/4 cup 59ml Whipping cream

  12. 1/2 cup 73g / 2.6oz Grated Parmesan cheese Salt - to taste Freshly-ground black pepper - to taste

  13. 2 tablespoons 30ml Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat beer and next 5 ingredients in a large skillet over medium-low heat. Simmer for 10 minutes. Add fish fillets in a single layer and simmer for 10 minutes (or a minute or two less for fillets less than 1-inch thick). Transfer fish to a well-greased baking dish. Increase heat under skillet to medium-high and cook until liquid is reduced to about 1 cup. Strain contents of pan, reserving liquid. Cool liquid in the freezer, stirring often. Melt butter in a skillet over medium heat and stir in flour, a little at a time, until blended with the butter. Continue stirring until it is smooth. Add cooled broth, a little at a time, to the flour and butter mixture, while stirring. Slowly add cream while stirring. Add cheese and salt and pepper to taste. Reduce heat to medium-low and continue stirring until sauce is hot and smooth. Pour sauce over fish in baking dish. Place baking dish under a pre-heated broiler and broil until sauce is lightly browned and bubbly. This recipe yields 4 servings.


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