Turbot Fish Meuniere with Australian Sparkling Ale Beurre Noisette Recipe
Having had a nice break from my former commercial kitchen career, I've been getting the itch again to return to my French cuisine roots. Originally I had big plans for this dish: emulsification, reduction, the works. Then I decided to go easy on myself, and simplify one of my favorite recipes to this easy, no nonsense replica to make room for more beer drinking. Plus, using only a tablespoon and a half of beer for the fish leaves more for me! The Australian Sparkling Ale's floral and fruity notes will make the sauce sing, and the touch of bitterness from the hops gives complexity to the butter's nutty tone.
I'm looking for any excuse to drink more of this 2015 Summer Seasonal, and if it also makes my wife happy to have me back in the kitchen, slinging noshable delights, then all the better. This beer was founded on making partners happy as Thomas Cooper first made this brew for his wife, Ann. So let's raise a glass to the toast, "Happy spouse, happy house!"



  • ½ Cup AP flour
  • 2- 5oz boneless skinless Turbot fillets (Sole or Flounder is fine)
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • Kosher salt and cracked black pepper

Beurre Noisette

  • 5 tablespoons unsalted butter, cut into 4 pieces
  • 1 ½ tabelspoons Australian Sparkling Ale
  • 1 ½ tabelspoon lemon juice
  • Kosher salt
  • 1 tabelspoon chopped fresh parsley
  • Lemon wedges


Fish Preparation

  1. Pat fish dry with paper towels, season both sides generously with salt and pepper, and let stand until some moisture has seeped out of the fish, about 5 minutes.  Coat both sides of fillets with flour, shake off excess, and set aside.
  2. Heat oil in a cast iron skillet over high heat until shimmering, then add 1T of butter to coat pan.  Place fillets, skinned side up in skillet.  Lower heat to medium high and cook, without moving fish, until edges of fillets are opaque and bottom is golden brown, about 3 minutes.  Gently flip fillets and cook on second side until thickest part of fillet easily flakes with a toothpick is inserted, about 2 minutes.

Beurre Noisette

  1. Heat butter in steel pan over medium high heat until butter melts, 1 to 1 ½  minutes.  Continue to cook, swirling pan constantly, until butter is golden brown and has nutty aroma, 1 to 1 ½ minutes.  Remove skillet from heat.
  2. Sprinkle filets with parsley.  Add Sparkling Ale and lemon juice to browned butter and season with salt to taste.  Spoon over fish and serve with lemon wedges.