Turbot Braised in Beer with Vegetables

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

Using a light beer such as lager for this recipe will give a much better flavour than a full-bodied, traditional beer. At first it may sound rather a heavy dish, but it really is very light. Braising in beer is far from being a new way to cook, although not many fish seem to have been treated this way as it tends to be confined to heavier dishes using beef.


  • 4 X 150 g/5 oz fillets of turbot
  • 2 medium courgettes
  • 1 small leek
  • 2 medium carrots
  • 115 g/4 oz celeriac
  • 115 g/4 oz shallots
  • Salt and freshly ground white pepper
  • 350 ml/12 fl oz beer
  • 175 ml/6 fl oz fish stock
  • 225 ml/8 fl oz double cream


    Preheat the oven to 200°C/400°F/Gas Mark 6.

    Skin and trim the fillets. Cut all of the vegetables into 5 mm/¼ inch dice. Butter a tray and scatter the vegetables over the bottom. Lightly season the fish and lay on top of the vegetables, then pour over the beer. Cover with buttered paper or a lid and place in the oven for about 12-15 minutes. When cooked, remove the fish and vegetables, cover and keep warm.

    Pour the liquor into a saucepan, add the fish stock and reduce over a high heat by at least three-quarters. Pour in the cream, return to the boil and reduce until it just starts to thicken.