Salmon with St. Stefanus Blonde

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Nothing brightens up a winter’s day quite like a delicious home cooked meal. Especially if that meal is made with St. Stefanus Blonde!

Try your hand at our new St. Stefanus recipe - beer-marinated salmon – a dish that comes straight from our brewery in Ghent. A specialty at the Van Steenberge brewery, this dish combines St. Stefanus-marinated salmon with asparagus for a meal that looks as good as it tastes.

Serves 4

- 600g salmon fillet
- 300ml St. Stefanus Blonde
- 100ml rice vinegar
- 12 white asparagus
- 2 eggs
- Breadcrumbs
- 8 green asparagus
- 2 egg yolks
- 150g salted butter

1. Make a marinade of the St. Stefanus Blonde and the rice vinegar. Add salt and pepper to taste. Set aside.
2. Cut the salmon into 4 equal parts and marinate for 1 hour.
3. Steam 4 pieces of white asparagus and set aside to cool.
4. Separate the eggs and set aside the yolks.
5. Once cool, cut the steamed white asparagus into equal parts, roll in the egg whites and coat in breadcrumbs.
6. Blanch the green and remaining white asparagus in salted water.
7. Remove the salmon from the marinade and rub dry. Sear for two minutes in a frying pan.
8. Preheat the oven to 110°C and bake the salmon for 10 minutes.
9. Make a light Hollandaise sauce with the egg yolks and the remaining St. Stefanus marinade. Finish with 150g melted butter (add in a gentle stream).
10. Deep-fry the asparagus in breadcrumbs until golden
11. Heat the remaining asparagus in a pan with butter.
12. Dress the plate by placing the salmon on top of the asparagus and finish off with the Hollandaise sauce.

Do you cook with beer ? Please share your tips or recipes in the comment section below.

Recipe from via Stef Roesbeke / De Cluysenaer

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