Recipe: Oat Crusted Salmon Fillet W/ a "Beer Blanc"
For 4 Persons
Category: Cooking liv, Import
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
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".
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
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