Craig Guenther,
Urban Prairie Cuisine Catering
The sauce duo gives a hint of hops to this upscale appetizer.
Ingredients
Lemon Asparagus
1 bunch asparagus, trimmed
1 lemon, zested and juiced
salt to taste
4-6 Tbsp Half Pints Bulldog
Amber Ale
Half Pints Bulldog Amber Ale Butter Sauce
1/2 onion, finely diced
1 cup whipping cream
1 garlic clove, chopped
4-6 Tbsp Half Pints Bulldog
Amber Ale
1/2 lb unsalted butter, cut into 1/2-inch cubes
Tomato Lemongrass Fondue
2 cups canned diced tomatoes
1/2 onion, sliced
1 stalk lemongrass, chopped
1/2 inch piece ginger, sliced
2 garlic cloves, chopped
6 Tbsp olive oil
8-10 Tbsp Half Pints Bulldog
Amber Ale
Salmon
6 3 oz salmon fillets
4 Tbsp olive oil
salt & pepper to taste
Method
Lemon Asparagus
1. Preheat oven to 400°F.
2. In a bowl, toss all ingredients until asparagus is coated.
3. Place on baking sheet and bake 8-12 mins until cooked to medium.
Half Pints Bulldog Amber Ale Butter Sauce
1. In a pot on medium heat, melt two cubes of butter. Add onion and garlic and sauté until soft.
2. Add beer and reduce by half. Add whipping cream and reduce by half.
3. Remove from heat and add remaining butter. Stir until melted.
Tomato Lemon Grass Fondue
1. In a pot, add oil, onion, ginger and lemongrass. Sauté until soft. Add beer and reduce by half.
2. Add tomatoes and stew on low for 30 mins.
3. Remove from heat and purée with hand blender.
4. Strain into another pot and season to taste.
Salmon
1. Heat a pan over medium heat. Season salmon on both sides.
2. Once pan is hot, add oil. Cook salmon 1-2 mins on each side.
Assembly
1. Place tomato fondue on plate, then add 4-5 pieces of asparagus.
2. Place salmon on top of asparagus and drizzle with butter sauce.
3. Add crispy shoestring potatoes as garnish.
Yield 4 servings