| 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 | T | Plus |
| 1 | t | Olive oil |
| 1 | T | Shallots, chopped |
| 6 | oz | Favorite red ale, the |
| hoppier the better | ||
| 1 | T | Malt vinegar |
| 1/2 | c | Fish stock |
| 1 | t | Fresh lemon thyme leaves |
| regular fresh thyme | ||
| leaves | ||
| may be substituted | ||
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 869
Calories From Fat: 141
Total Fat: 16.3g
Cholesterol: 3.7mg
Sodium: 574.3mg
Potassium: 1198.3mg
Carbohydrates: 166g
Fiber: 13.2g
Sugar: 58.1g
Protein: 20.4g