- 1 tablespoon butter, plus 1 teaspoon
- 2 leeks, white parts only, cut into julienne
- 2 shallots, finely diced
- 1 cup Belgium blond beer
- Salt and pepper
- 1 cup fish stock
- 2 (8 ounce) boneless fillet of red snapper
- 2 tomatoes, sliced thinly
Preheat the oven to 400 degrees F.
Melt the butter in a deep pan, add the leeks, and cook for 2 to 3 minutes. Then add the shallots and sweat for another 3 to 4 minutes. Add the beer, season, and then add the fish stock, reduce.
When finished, place the fish on a plate, add a little piece of butter in the sauce to thicken and smooth it, check the seasoning, and pour on the fish. Serve immediately.