Divide the fish fillets into 5 equal pieces, season with salt, pepper, lemon juice and mustard. Fry them in a pan. Meanwhile, for the crust, finely dice the apples and toast and mix with a knob of butter. Finally, add the finely diced nutmeg pumpkin and season. Cover the fish well with the crust. Roast in a salamander (gratin oven) or in an oven at maximum top heat for about 3 – 5 minutes.For the sauce: Reduce the beer to a third, add the veal jus and fish stock and reduce by half, season to taste and assemble with butter.
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