Since the day my new Romertopfs arrived in the mail last week. I have been wondering what I should cook in it. I found a few nice salmon filets in our trunk freezer that definitely needed to be used, so I decided to throw in whatever ingredients I had at home (which wasn’t much) to make a tasty Romertopf dish. Thankfully I had a few other recipes to guide me on times and so on, but I think that eventually throwing something together without any recipe at all should be quite easy with one of these.
The salmon was some of the softest, moistest fish we’ve ever eaten. And although it was a decent cut of fish, I think the majority of the credit goes to the Romertopf. Even on the following day when we heated the leftovers up in the microwave, the fish was still tender and full of juices. I foresee this pot getting a lot of use in the future.
What is really nice about the Romertopf is that you don’t need to preheat your oven and the cooking time of most dishes is about 30 minutes shorter than with a regular roasting pan. So it’s a lot more energy efficient. And cleaning the dish is extremely easy with just a firm scrub brush and water. Even after sitting out all night, our clay pot cleaned up with just a few wipes.
If you don’t have a Romertopf or clay pot, I highly recommend you get one. No, I’m not trying to advertise for the company but I think they really have a great line of products. And I would be honored to give one or more of them away if approached. 😉 And if you have one of these but haven’t used it lately, dust it off and get it ready…because I’m going to be sharing a lot more recipes as we try new things! I have a feeling a lot of them are going to be new favorites.
Serve this with white rice. You can also throw a bit of pepper or lemon pepper into your rice water as you start cooking it to give a little extra flavor infusion to your rice.
Beer Poached Salmon in the Romertopf
- 4 salmon steaks
- 2 tablespoons melted butter
- 1/2 cup beer
- 1/4 cup fresh parsley, chopped
- 1 teaspoon lemon juice
- 1 clove garlic, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Cornstarch, sauce binder or arrowroot to thicken
- Pre-soak a Römertopf or clay pot, top and bottom, in water for 10-15 minutes.
- Place salmon steaks in the presoaked pot.
- Combine melted butter, parsley, salt, garlic, lemon juice, and beer and pour over the fish.
- Cover pot and place in a COLD oven. Set the oven temperature to 450°F (230°C). Cook for 30 minutes.
- Remove the pot from the oven and pour off the liquid into a saucepan. Careful when you open the oven as steam will be trying to escape.
- Return the pot to oven, without the lid, for an additional 5 minutes, to brown the salmon.
- Meanwhile, heat the liquid and thicken it slightly with chosen thickener. Stir and continue heating until desired thickness is reached (should be a few minutes).