INGREDIENTS

INSTRUCTIONS

Ensure the fish is free from skin and any fatty tissue, and divide  the
fish into 'portions'.  Pour the beer into a pan (or a fish kettle) and
gently heat on the  hob. Place in the fish in the pan, cover with a lid
and leave to  simmer. Once the fish is soft and white, take the pan off
the heat  and leave the fish to rest under the lid for approximately 8
to 10  minutes.  To make the mustard sauce, first boil the ingredients
for a bechamel  (milk sauce). Put the butter, cornflower, milk and in a
pan on the  hob, mix well and bring to the boil. Allow the bechamel to
simmer for  10 minutes, stirring to prevent lumps and burning as it
thickens.  Pour in the beer and then allow to simmer for a further 10
minutes.  Add the mustard to taste, season with salt and pepper and mix
in the  egg for extra richness.  Place the fish on a plate, and pour
over the mustard sauce. This  should then be gratinated in a salamander
or under the grill for a  couple of minutes.  To serve: place the fish
on a bed of fried sweet peppers, courgettes  and the hot tomato sauce
(from the previous recipe). Garnish with  seaweed.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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