Redfish Fillets in Beer Sauce with Vegetables

Defrost frozen vegetables, cook until tender, season with salt and pepper and keep warm, sprinkle redfish fillets with lemon juice and salt, heat butter, sear fillets on both sides, deglaze with beer, let steam for 5 minutes and remove from pan, whisk whipping cream and egg yolk, stir into the sauce and season with sugar, salt and lemon juice. Arrange the fish and vegetables on a platter and serve with the sauce.

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