Alaskan Halibut Steam-Cooked with Stella Artois

Serves 4

Ingredients

4 - 4 oz. Fresh Alaska halibut filets
2 12 oz bottle Stella Artois beer
1 star anise
1 bouquet garnish (thyme, parsley, bay leaf)
4 black peppercorns
1 lemon grass root
1 cup of good virgin olive oil
2 zucchini (diced)
1 yellow onion (diced)
1 yellow squash (diced)
1 red bell pepper (diced)
2 roma tomatoes (diced)
1 cloves of peeled garlic
1 cup of milk
1 stick butter
1 pinch of sea salt
1/4-cup fresh chopped cilantro

Method

In a saucepan with a touch of olive oil cook the onion , red bell pepper, zucchini and yellow squash ,season with salt and pepper and let simmer for 4 minutes at low heat, and have the chopped cilantro in vegetable ratatouille kept warm on the side .

Using a Chinese steam basket, lay the seasoned halibut filet in the basket being careful do not overlap.

In a large saucepan, combine the beer, one cup of water, lemon grass root, bouquet garnish, black peppercorn and star anise. Bring to boil.

Set steam basket on top and cook the filets with the beer infused steam.

In another sauce pan set one clove of garlic and one cup of milk and a 1/2 cup of Stella. Bring the milk to a boil and season with salt and pepper.

Using a little hand burr mixer, buzz the milk with half of a butter stick used only to foam, and spoon on top of the halibut.

Set the plate with vegetable ratatouille, the beer steamed fish on top and drip some Stella foam on top, garnish with some fresh cilantro bouquet.