Beer Recipes » Main dishes » Braised salmon steak with cabbage and Triple Chimay
Ingredients:
1.2 kg (2.6 lb.) of salmon steak
200 gr (7 oz.) of smoked breast
1 small green cabbage
40 gr (1.4 oz.) of butter
60 gr (2 oz.) of fresh cream
1 tablespoon of juniper berries
3 shallots
20 cl (7 fl.oz.) of Chimay Triple
1.2 kg (2.6 lb.) of salmon steak
200 gr (7 oz.) of smoked breast
1 small green cabbage
40 gr (1.4 oz.) of butter
60 gr (2 oz.) of fresh cream
1 tablespoon of juniper berries
3 shallots
20 cl (7 fl.oz.) of Chimay Triple
Preparation:
Chop the cabbage into thin strips and blanch for 3 minutes in boiling salted water.
Sweat the chopped shallots, lardons and juniper berries in butter (do not allow to brown).
Place in an oven-proof dish then lay the cabbage and salmon steak on top and add the Chimay Triple; place in the oven at 210°C (410°F) for 10 minutes.
Next season with salt and pepper and lower the oven temperature to 150°C (302°F); cook for a further 20 minutes, basting several times while cooking.
Then collect the braising juices, reducing if necessary, stir in the fresh cream and check the seasoning.
Chop the cabbage into thin strips and blanch for 3 minutes in boiling salted water.
Sweat the chopped shallots, lardons and juniper berries in butter (do not allow to brown).
Place in an oven-proof dish then lay the cabbage and salmon steak on top and add the Chimay Triple; place in the oven at 210°C (410°F) for 10 minutes.
Next season with salt and pepper and lower the oven temperature to 150°C (302°F); cook for a further 20 minutes, basting several times while cooking.
Then collect the braising juices, reducing if necessary, stir in the fresh cream and check the seasoning.
Preparation Time: 20 min
Cooking Time: 35 min
Source: http://www.chimay.com
