An English Classic... but more exotic!

Beer Plaice Fillet

INGREDIENTS

1. 4 medium plaice fillets
2. 1 egg yolk
3. 3 chopped shallots
4. 35 ml 35% cream
5. 80 g butter
6. 1 bottle or can of lager
7. salt and freshly ground pepper to taste

PREPARATION

1. With the rack at the bottom position, preheat the oven to 375 °F (190 °C).
2. Melt the shallots in a saucepan with 40 g of butter.
3. Pour the shallots in a gratin dish.
4. Put the plaice fillets on top.
5. Drizzle with beer and possibly add a little water to cover.
6. Leave to marinate for 30 minutes.
7. Add salt and pepper.
8. Put in the oven and cook for 10 minutes. Butter a serving dish and place the plaice fillets. Keep warm.
9. Reduce the sauce by half. During this time, knead the rest of the butter with the flour, then incorporate this kneaded butter into the sauce, whisking over high heat.
10. Remove from the heat, add the egg yolk, mix thoroughly and then pour the cream. Whisk the sauce well. Cover the fillets with beer sauce.