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Recipe: Oat Crusted Salmon Fillet W Ale And Lemon Thyme
Similar Categories: Oat, Crusted, Salmon, Fillet, Ale, Lemon, Thyme
Oat Crusted Salmon Fillet W Ale & Lemon Thyme
Yield: 4 Servings
4 Salmon fillets -; (6 oz ea)
Salt; to taste
Freshly-cracked black
-pepper; to taste
1 c Regular oats
1 pn Cinnamon
1 pn Nutmeg
Freshly-ground black pepper;
-to taste
2 tb Olive oil; plus
1 ts Olive oil
1 tb Chopped shallots
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 1/2" cubes
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 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". This recipe yields 4 servings.
Comments: The original recipe title as listed is "Oat
Crusted Salmon Fillet With A Red Ale And Lemon Thyme
"Beer Blanc"".
Yield: 4 Servings
4 Salmon fillets -; (6 oz ea)
Salt; to taste
Freshly-cracked black
-pepper; to taste
1 c Regular oats
1 pn Cinnamon
1 pn Nutmeg
Freshly-ground black pepper;
-to taste
2 tb Olive oil; plus
1 ts Olive oil
1 tb Chopped shallots
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 1/2" cubes
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 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". This recipe yields 4 servings.
Comments: The original recipe title as listed is "Oat
Crusted Salmon Fillet With A Red Ale And Lemon Thyme
"Beer Blanc"".
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