Garnish with a few fluted carrots.

Serve with a beurre blanc sauce.

1. In the bottom section of a steamer or couscous maker, cook the beer for 10 minutes with the carrot, onion, celery, leek, garlic and juniper berries.
2. Wrap the fish fillets in spinach leaves that have been blanched for 1 minute.
3. Cook the fillets in the steamer basket over the simmering beer and aromatics.