Turbot in Beer from Great British Chefs 2 by Rowley Leigh

Ingredients

• 2 shallots, chopped
• 25 g/1 oz butter
• 1 carrot, chopped
• 1 celery stick, chopped
• 1 bay leaf
• 1 sprig of thyme
• 2 teaspoons sugar
• 1 garlic clove, crushed
• 75 ml/3 fl oz white wine vinegar
• 1 teaspoon tomato purée
• 2 bottles of Belgian wheat beer
• 1 whole turbot, filleted, with the bones reserved for the stock.
• cracked peppercorns
• 3 juniper berries