Oat Crusted Salmon Fillet w Ale & Lemon Thyme "Beer Blanc"

Recipe Ingredients

4		Salmon fillets - (6 oz ea)
		Salt - to taste
		Freshly-cracked black pepper - to taste
1 cup	62g / 2.2oz	Regular oats
1		Cinnamon
1		Nutmeg
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil - plus
1 teaspoon	5ml	Olive oil
1 tablespoon	15ml	Chopped shallots
6 oz	170g	Favorite red ale, the hoppier the better
1 tablespoon	15ml	Malt vinegar
1/2 cup	118ml	Fish stock
1 teaspoon	5ml	Fresh lemon thyme leaves
		(regular fresh thyme leaves may be
		Substituted)
1 tablespoon	15ml	Sweet butter - cut 1/2" cubes

Recipe 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 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.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Chef Tim Schafer of Tim Shafer's Cuisine Cafe in Morristown, NJ (201) 538-3330 - From the TV FOOD NETWORK - (Show # CL-8841 broadcast 03-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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