I love beer. The variety of beers around the world is at least as diverse as that of wines, and among the countries that brew beer, Belgium undoubtedly stands out as the most interesting.

One beer that I particularly enjoy is Kriek, a cherry-flavored beer with a fine, fruity flavor and a sharp acidity that contrasts with more traditional beers.

A nice colleague (Belgian) once told me, upon seeing me order a Kriek, that it’s considered “a girl’s beer.” I didn’t say anything except a polite “oh really?” But, between us, and with all due respect, I think he’s wrong. Kriek or not, there’s no way I’m going to make my daughter drink beer! 😉

With this very simple recipe, I suggest stepping off the beaten path and using the fruity and acidic notes of Kriek to complement the Turbot, a fish that’s often cooked in its own juices or paired with other seafood, without veering into the sweet-and-salty territory.

For 4 servings:

• 1 John-Dory (more than 1 kg if possible, for nice fillets)
• 4 bell peppers (2 red, 2 yellow for color)
• 1 small can of Kriek (25cl)
• 40g butter
• 40g flour
• 8 bunches of red currants

Prepare the bell peppers : Cut the peppers into natural quarters, then use a mandoline to slice them into very fine vertical strips. Sauté these strips in a little olive oil over medium-low heat.

Since we’re not aiming to keep them crunchy this time, let the peppers cook for about 15 minutes, stirring occasionally.

Prepare the John-Dory fillets : Carefully remove the fillets from the Turbot and skin them by placing the skin side down on a hot, oiled pan for a few seconds.

Purists will likely tell you that it’s a crime to remove the skin of a fish before serving, claiming that the skin adds flavor and texture, etc., etc. Honestly, for fish like bass or snapper, well-scaled, I admit it can make sense, but with John-Dory skin, it’s just impossible.

Prepare a roux by melting the butter and adding the flour. Gradually pour in the Kriek beer, as beer can foam up, and if added too quickly, it could cause lumps to form in the roux, much faster than a traditional roux made with stock. Add salt to taste.

Yes, it’s a lot of sauce, I know, but you can always use less if you prefer.

Cook the fillets for about one minute on each side over medium-low heat, just long enough to lightly brown them while keeping them soft and tender.

Serve hot. The suggested presentation here is to pour the sauce directly over the fish, but another elegant option would be to serve the sauce in a small ramekin on the side, to be added as desired.