Oat crusted salmon fillet w/ a \"beer blanc\"
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Salmon fillets, (6-ounce) | |
| Salt | ||
| Freshly cracked black pepper | ||
| 1 | cup | Regular oats |
| 1 | pinch | Cinnamon |
| 1 | pinch | Nutmeg |
| Freshly ground black pepper | ||
| 2 | tablespoons | Plus |
| 1 | teaspoon | Olive oil |
| 1 | tablespoon | Shallots, chopped |
| 6 | ounces | Favorite red ale, the hoppier the better |
| 1 | tablespoon | Malt vinegar |
| ½ | cup | Fish stock |
| 1 | teaspoon | Fresh lemon thyme leaves, regular fresh thyme leaves may be substituted |
| 1 | tablespoon | Sweet butter, cut into 1/2-inch by 1/2-inch pieces |
Directions
Season each fillet with salt and cracked black pepper. In a shallow bowl combine oats, cinnamon, nutmeg and pepper. Coat each fillet with oat mixture. In a skillet heat 2 tablespoons olive oil over moderately high heat until almost smoking, cook fillets until oats are golden brown.
Transfer fillets to baking sheet and transfer to a 350 degree F. oven for 12 to 15 minutes.
In the same skillet saute the shallots in the remaining olive oil until tender. Add the red ale and simmer until ¾ of the liquid has evaporated.
Add the malt vinegar, fish stock and reduce by half. Add the lemon thyme leaves. Reduce heat to low and swirl in butter, one piece at a time, until incorporated. Adjust seasoning with salt and pepper, if necessary. Serve warm oat-crusted salmon with "beer blanc".
Yield: 4 servings
NOTES : Recipe Courtesy of Chef Tim Schafer of Tim Shafer's Cuisine Cafe Recipe by: Cooking Live Show #CL8841 Posted to MC-Recipe Digest V1 #523 by Angele Freeman <jfreeman@...> on Mar 19, 1997