Thomas Cooper's Celebration Ale
A premium Ale for a very special milestone. A hops-driven traditional ale with a dark-red hue was crafted by Managing Director & Chief Brewer Dr Tim Cooper to celebrate Coopers’ 150th anniversary.
Lamb, tangy cheeses, and fruit-based desserts
Standard drinks: 1.5 / 355ml bottle | Alcohol: 5.2%
Energy: 160 Kilojoules / 100ml (38 Calories /100ml)
Additive and preservative free
Cooking with Coopers
Celebration Ale is one of those great beers that's perfect for toasting good news. Here, Coopers celebrity chef Michael Weldon is using it to steam Snapper
COOPERS CELEBRATION ALE STEAMED SNAPPER
2 Bottles of Thomas Cooper Celebration Ale, 375mls
1 whole snapper, around 1 kg
1 tomato, sliced
1 lemon, sliced
1 bunch of basil
2 garlic cloves, sliced
2 spring onions, sliced
50g baby capers
Score the snapper 3 times on each side through to the bones. Then season generously with salt and pepper. Inside the cavity in the fishes belly place salt, pepper, tomato, lemon and basil.
In a work or steamer pan pour the beer, add a cup of water, a pinch of salt, the garlic and spring onions, bring the mixture to the simmer. Place a rack or steam basket above the level of the simmering liquid.
Place the fish the rack or in the basket, add the lid and cook until the flash has changed to a white colour the whole way through.
Once cooked serve on large plate and top with the pinenuts, baby capers, some shredded basil leaves, a pinch of salt, a pinch of pepper and a drizzle of olive oil.
Serve with a salad of bitter leaves.
© Michael Weldon 2012.