Fillet of Whitefish with Beer Sauce

Sprinkle fish fillets lightly with salt and pepper. Grease a gratin dish. Fill with fillets, skin side down. Brush thickly with butter. Finely crush the crispbread in a food processor, sprinkle on the butter and press lightly until smooth. Pour the wine and cook the fish in the middle of the oven at 220 °C for 10 to 15 minutes.

For the sauce, melt the butter in a saucepan, stir in the flour and sweat. While stirring, add half of the whipping cream and water, simmer for five to eight minutes at low heat, season with salt, pepper and caraway.

Whip the remaining whipping cream until semi-solid and stir into the sauce with the beer. Bring it to the boil repeatedly. Serve the fish fillets with the sauce on warm plates.

Preparation Tip:

Char in beer sauce tastes great with potatoes!

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