| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 4 | Salmon fillets, (6-ounce) | |
| Salt | ||
| Freshly cracked black pepper | ||
| 1 | c | Regular oats |
| 1 | pn | Cinnamon |
| 1 | pn | Nutmeg |
| Freshly ground black pepper | ||
| 2 | tb | Plus |
| 1 | ts | Olive oil |
| 1 | tb | Shallots, chopped |
| 6 | oz | Favorite red ale, the hoppier the better |
| 1 | tb | Malt vinegar |
| 1/2 | c | Fish stock |
| 1 | ts | Fresh lemon thyme leaves, regular fresh thyme leaves may be substituted |
| 1 | tb | Sweet butter, cut into 1/2-inch by 1/2-inch pieces |
INSTRUCTIONS
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 3/4 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@netusa1.net> on Mar 19, 1997
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