*1 orange, zest and juice
*1 lemon, zest and juice
*120ml Belgian-style wheat beer
*4 shallots, finely chopped
*1 tsp peppercorns
*2 sprigs fresh thyme
*1 tbsp ground coriander
*½ tsp cayenne pepper
*60g hazelnuts, toasted and crushed
*salt and pepper to taste
*1 egg white
*1 tbsp Dijon mustard
*25g olive oil
*4 x 170g portions halibut
*170g unsalted butter, cut into 1.25cm cubes
1. Preheat the oven to 200C/400F/gas mark 6.
2. In a small non-reactive saucepan combine the orange juice, lemon juice, wheat beer, shallots, peppercorns, thyme and half of the cayenne and coriander. Bring to a boil then lower heat to simmer and allow to reduce to about 120ml of liquid.
3. While the sauce reduces, chop the orange and lemon zest finely and combine it with the remaining coriander, cayenne and the hazelnuts. Season to taste with salt and pepper and set aside.
4 In a bowl, whisk together the egg white, the Dijon mustard and a dash of water. Season the halibut portions on both sides with salt and pepper and place them on a pan that you have thinly covered with olive oil.
5. Lightly brush the top of each piece of halibut with the egg white mixture and then cover with the hazelnut crust. Roast until nicely browned, about 10–12 minutes.
6. While the fish cooks, check on the sauce reduction. When fully reduced, strain to remove the shallots and seasonings and return the liquid to the pan. Whisk in the butter and season to taste with salt and pepper.
7. Serve the crusted halibut and sauce with a tossed salad, a loaf of hearty bread and the remaining ale.
More from The Beer & Food Companion:
The Beer & Food Companion by Stephen Beaumont is published by Jacqui Small, £25.