At his neighborhood bistro Le Pantruche, Paris chef Franck Baranger makes this elegant seafood dish with pollack, an inexpensive cod-like fish, to hold down the prices on his blackboard menu. The onion sauce is an updated version of the traditional French soubise, but made with beer and without milky béchamel sauce. More Fish Recipes
The recipe can be prepared through Step 3 up to 1 day ahead; refrigerate the onion puree and reduced onion cooking liquid separately.
Thierry Puzelat, an organic winemaker in the Loire Valley, produces wines made from several grape varieties, but his strong suit may be his Sauvignon Blancs. They have incredible density and flavor not often found in the variety—fantastic with this bold fish dish. Look for one of Puzelat's bottlings from the Touraine region.