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Oat Crusted Salmon Fillet W/ a "Beer Blanc"

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  • 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".
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 <> on Mar 19, 1997