8 trout fillets
66 cl (22 fl.oz.) of Chimay Blue (or other Chimay beer)
8 slices of Chimay Grand Classic cheese
1 spoonful of honey
2 spoonfuls of cream
Place the trout fillets in a buttered dish, heat the fillets briefly in the oven, remove the dish, lay a slice of cheese on each fillet, add the beer and return to the oven for 10 minutes.
Remove the dish from the oven and remove the fillets.
Lay them on a very hot plate, allow the liquid to reduce, add the fresh cream and the spoonful of honey.