Recipe - Oat Crusted Salmon Fillet W A Beer Blanc

4 Salmon fillets, (6ounce)
Salt
Freshly cracked black pepper
1 cup Regular oats
1 pn Cinnamon
1 pn Nutmeg
Freshly ground black pepper
2 tablespoon Plus
1 teaspoon Olive oil
1 tablespoon Shallots, chopped
6 ounce Favorite red ale, the
hoppier the better
1 tablespoon Malt vinegar
One half cup Fish stock
1 teaspoon Fresh lemon thyme leaves,
regular fresh thyme leaves
may be substituted
1 tablespoon Sweet butter, cut into
1/2inch by 1/2inch 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 Three fourths 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 oatcrusted 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 MCRecipe Digest V1 #523 by
Angele Freeman jfreeman@netusa1.net on Mar 19, 1997