Richard Bainbridge’s Wild Summer Beer Sauce For Baked Fish – Wildcraft Brewery
We have been very lucky to have Chef Richard Bainbridge provide us with some recipes using our beers.Richard runs the amazing Benedicts restaraunt on Benedicts Street in Norwich which appears in the...
Ingredients
- 120g of Skinned Fillet Portions
- 1 Garlic Clove Sliced
- Sage Leaves
- 20g Salted Butter per Portion
- 1 Banana Shallot (thinly chopped )
- 4 Button Mushrooms ( Thinly Chopped)
- Sprig of Thyme
- 4 Juniper Berries (crushed)
- 1 Bottle of Wild Summer Beer
- 200g Double Cream
- 60g Diced Salted Butter
- 1 TBSP Chopped Parsley
- Salt and White Pepper
- Good Handful of Spinach
- Garlic Clove stuck onto a folk
- 1 TSP Vegetable Oil
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