Beer-Steamed Perch Fillets, a recipe from Emile Jung on Gourmetpedia

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Recipes>Beer-Steamed Perch Fillets

Beer-Steamed Perch Fillets Recipe

Recipe

Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg

Total time: 30 to 60 minutes

Prep. time: A few minutes
Cooking time: Under 30 minutes

Difficulty: Easy

Chef's Note

Garnish with a few fluted carrots.

Serve with a beurre blanc sauce.

Ingredients

For 4 servings

- 600 g (1 lb. 5 oz.) Perch fillets

- 200 g (7 oz.) spinach

- 1 small carrot

- 1 medium onion

- 60 g (2 oz.) celery

- 1 clove of garlic

- 750 ml (3 cups) blond Beer

- 10 Juniper berries

- 120 g (4 oz.) butter

Method

In the bottom section of a steamer or couscous maker, cook the beer for 10 minutes with the carrot, onion, celery, leek, garlic and juniper berries.
Wrap the fish fillets in spinach leaves that have been blanched for 1 minute.
Cook the fillets in the steamer basket over the simmering beer and aromatics.

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