Poaching salmon in beer offers a distinctive taste. In this recipe Hoegaarden, a Belgian beer, is included along with cream, garlic and leeks. Hoegaarden is available in liquor and beer stores in Canada.
Hoegaarden Poached Salmon
30 ml (2 tbsp) butter
125 ml ( 1/2 cup) chopped leeks
22 ml (1 1/2 tbsp) minced garlic
125 ml ( 1/2 cup) 35 per cent cream
125 ml ( 1/2 cup) Hoegaarden beer
250 to 280 g (8 to 10 oz) salmon fillet
Hot vegetables (such as thinly sliced carrots, zucchini, potato)
10 ml (2 tsp) chopped parsley
1 lemon wedge
In a saucepan, heat butter. Saute leeks until softened. Add garlic and saute for 30 to 60 seconds. Add cream and reduce by half. Add Hoegaarden beer; stir well.
Pour sauce into a casserole dish; top with salmon and leeks. Cover and bake in a 180 C (350 F) oven for 12 to 14 minutes or until salmon flakes with a fork. Remove salmon from casserole and place on top of hot vegetables.
Return sauce to saucepan and continue to reduce on low heat until it is thick enough to coat the back of a spoon. Pour over salmon and serve garnished with chopped parsley and lemon wedge.
Makes 2 servings.
Source: Hoegaarden Belgian Beer.
