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Beer Recipes » Main dishes » Braised salmon steak with cabbage and Triple Chimay
Relevant beers:  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


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.
Cooking Time:    35 min
Number Persons:    6
Preparation Time:    20 min
Source:    http://www.chimay.com

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