How to make it

  • Remove head from fish and reserve for making fish stock for other recipes.
  • Lay fish out as flat as possible, breaking bones along back.
  • Melt butter in a skillet. Add onion, celery, salt, peppercorns and cloves and mix.
  • Top with lemon slices and bay leaf.
  • Place fish on top.
  • Add beer.
  • Cover and simmer 15-20 minutes, or just until fish flakes with fork. Transfer fish to a platter, cover with foil to keep warm.
  • Strain cooking liquid, pressing some of the vegetables through.
  • Put gingersnaps and sugar in skillet, stir in 1-1/2 cups strained liquid.
  • Cook, stirring constantly, until thickened.
  • Garnish fish with parsley. Pass sauce for pouring over fish and boiled potatoes as side dish.

Reviews & Comments 1

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  • pipit13 10 years ago
    Sounds great. Will have to try this one.
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