FILLET OF POACHED SOLE WITH ORVAL TRAPPIST ALE, MUSHROOMS, AND PARSLEY

1 cup Orval Trappist Ale

4 fillets sole

0.5 lb button mushrooms

1 8 oz packet frozen peas

1 bunch green onions

1 clove garlic

1 bunch parsley

0.25 cup cream or half-and-half

0.25 tsp mixed herbs to taste

1/8 tsp tarragon

salt and pepper

Prepare and wash the mushrooms under running water; drain and chop. Clean green onions & chop. Peel the garlic, crush, and remove any green shoot. Put the mushrooms, 2/3 of the onions, the Orval Ale, a dash of salt & pepper, the crushed garlic, half the tarragon and mixed herbs into a high-sided frying pan. Cook over high heat for 5 minutes. Poach the fillets of sole in this court-boullion. Cook the peas in a little salted water for 5 minutes. Season with the other half of the tarragon and mixed herbs, and a dash of pepper. Clean and chop the parsley. Remove the fish to a serving dish and keep warm. Reduce the sauce, add the cream, and bring to a boil. Remove from the heat, add 3 TBSP chopped parlsey. Pour over fish fillets. Drain the peas & garnish with parsley. Serve with boiled potoatoes.

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