Poached salmon with citrus beer sauce

 

INGREDIENTS

1 to 1½ pounds salmon fillets, pin bones removed

½ tsp Salt

½ cup white beer (Rickards white)

½ cup water

4 slices of yellow onion and/or 1 shallot, peeled and sliced thin

7 sprigs of fresh dill or sprinkle of dried dill

2 sprig of fresh parsley

½ tsp Freshly ground black pepper

½ Cup 35% Cream

 

PREPARATION

1.   Sprinkle the salmon fillets with a little salt. Put the white wheat beer, water, dill, parsley and onions in a sauté pan, and bring to a simmer on heat level 7.

2.   Place salmon fillets, skin-side down on the pan. Cover. Cook 8 to 10 minutes, depending on the thickness of the fillet, or to desired doneness. Serve sprinkled with freshly ground black pepper. Remove from pan.

3.   Add the cream to the pan and stir over heat level 6 until slightly thickened and drizzle over poached salmon.

Serves 4