Fish in Beer Sauce
Cut fish into large pieces. Peel shallots and chop finely. Heat butter in a pan and saute shallots until soft. Rinse and pat dry fish, add to the pan and cook for a few minutes. Add beer to the pan and season with salt and pepper. Simmer, covered, for about 10 minutes on low heat.
Rinse herbs, shake dry and chop coarsely. Remove fish from the pan and keep warm. Add herbs and 150 ml (approximately 2/5 cup) of fish stock to the pan, bring to a boil briefly and remove pan from heat. Return fish to the sauce and heat through. Arrange fish and sauce on plates, serve accompanied with boiled potatoes and dark beer, if desired.