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Beer-Steamed Perch Fillets Recipe
Beer-Steamed Perch Fillets
Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg
Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg
Flavors of Alsace
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.

For 4 servings

- 600 g (1 lb. 5 oz.) Perch fillets
- 200 g (7 oz.) spinach
- 1 leek
- 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
  1. 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.
  2. Wrap the fish fillets in spinach leaves that have been blanched for 1 minute.
  3. Cook the fillets in the steamer basket over the simmering beer and aromatics.
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