6 salmon steaks
3 sprigs fresh rosemary
1/2 cup cider vinegar
2 1/2 cups English ale
2 sprigs fresh thyme
salt and pepper

Lay a wire rack in an ovenproof casserole dish or baking pan. Place salmon on top of rack. Add ale, spices and enough water to just cover the fish. Cover the pan with aluminum foil and bake in a 350° oven for 20 minutes. Remove fish from rack and arrange on a warm platter. Pour 1 1/2 cups of poaching liquid and the cider vinegar into a pan. Placing the pan on the stove top, bring to a boil. Reduce the liquid by 1/2 cup. Pour sauce over the salmon steaks. Garnish with lemon slices, parsley and capers.

Galerie de Paris
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TRG Creations