Richard Bainbridge’s Wildcat Beer Sauce For Baked Fish


1 Banana Shallot (thinly chopped )
4 Button Mushrooms ( Thinly Chopped)
Sprig of Thyme
4 Juniper Berries (crushed)
1 Bottle of Wildcat Beer (lighter the better)
200g Double Cream
60g Diced Salted Butter
1 TBSP Chopped Parsley
Salt and White Pepper


The Sauce:


Place the shallots, mushrooms, thyme and juniper into a pan and cover with the beer. Place onto a high heat and bring to the boil. Once boiling turn down the heat and reduce by half. Add the cream and continue to cook for 5 minutes until the sauce starts to cover the back of the spoon.

Remove from the heat and pass through a sieve into a clean pan and slowly whisk in your butter a little at a time. Now add the parsley and check for seasoning. Serve straight away.

Spinach:


Good Handful of Spinach
Garlic Clove stuck onto a folk
1 TSP Vegetable Oil

Place a pan onto a middle heat. Once hot add the oil and quickly add the spinach and stir with the garlic folk, season with a little sea salt and twist of pepper and remove from the pan onto kitchen paper to drain. Place into the middle of the plate.


White Fish:


Such as Cod, Pollock, Haddock or Whitting
120g of Skinned Fillet Portions
1 Garlic Clove Sliced
Sage Leaves
20g Salted Butter per Portion


Pre-heat oven to 175c


Cover your tray with greaseproof paper then place your fish evenly apart on the tray, season with a little sea salt. Then place a slice of the garlic and sage leaf finished with the knob of butter on top of each fish.

Allow your fish to come to room temperature before placing into the oven for 7-9 mins.

After 4 Mins remove the fish from the oven and spoon over the melted butter from the tray and place back for another 3-4 mins. Your fish should just be cooked.

To Serve:


Place the spinach into the middle of the plate and carefully add the fish on top. Finish with the beer sauce. Serve with a cool glass of Wildcat Beer.

Thank you to Richard Bainbridge for this recipe.

Richard, originally from Norwich has travelled and worked his way through some of the most amazing Restaurants and countries across the globe. He has worked for Michel Roux Senior at the 3 Michelin Starred Waterside Inn, for Günter Seeger (NY), Kevin Thornton (Dublin) and upon his return to Norfolk he was head chef at Galton Blackiston's Morston Hall. 

Richard opened Benedicts with his wife Katja in June 2015.
He is the beating heart and soul of Benedicts which since opening has been named in The Times Top 100 Restaurants in the UK, Square Meal Top 100 and EDP Norfolk's Best Restaurant, alongside a rating of 6 in the Good Food Guide. Benedicts was awarded 3 AA Rosettes in January 2018.

In 2015 he won BBC 2's Great British Menu  and returned in 2017 as a Veteran Judge on the program judging the chefs of the central region.

He writes a monthly food column in the Eastern Daily Press and has his own monthly slot on Radio Norfolk on the Chrissie Jackson Show. 

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