Beer Poached Salmon in the Romertopf
- Cuisine: German
Ingredients
Units Scale
- 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)
Instructions
- 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).