Directions

The Sauce

1. 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.

2. 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.

The Fish

1. Pre-heat oven to 175c

2. 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.

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

4. 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.

The Spinach

1. 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.

To Serve

1. 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.