Turbot in Beer

• 25 g/1 oz butter
• 2 shallots, chopped
• 1

Heat the butter in a small pan. Add the shallots, celery, carrot and garlic. Cook gently until softened and lightly browned. Add the sugar and continue cooking over a low heat, shaking the pan from time to time, until the vegetables are caramelized.

Add the tomato purée and vinegar and reduce until dry. Add the turbot bones and 1 bottle of Belgian wheat beer. Add the juniper berries, cr