We have been very lucky to have Chef Richard Bainbridge provide us with some recipes using our beers.
Richard runs the amazing Benedicts restaraunt on Benedicts Street in Norwich which appears in the Michelin guide. He is currently apppearing on BBC 2's 'Great British Menu' as one of the shows previous champions.
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 Bainbridge’s Wild Summer Beer Sauce For Baked Fish
120g of Skinned Fillet Portions
1 Garlic Clove Sliced
20g Salted Butter per Portion
1 Banana Shallot (thinly chopped )
4 Button Mushrooms ( Thinly Chopped)
Sprig of Thyme
4 Juniper Berries (crushed)
1 Bottle of Wild Summer Beer
200g Double Cream
60g Diced Salted Butter
1 TBSP Chopped Parsley
Salt and White Pepper
Good Handful of Spinach
Garlic Clove stuck onto a folk
1 TSP Vegetable Oil
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.
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.
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.
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.
Any white fish can be used for this recipe, we would recommend Cod, Pollock, Haddock or Whitting