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

Related recipes