| 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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