Recipe by Tony Smith
4 portioned 160-180g skinless Akaroa Salmon fillets
Salt and freshly ground black pepper seasoning
1 tablespoon good olive oil
1 medium sized onion, diced
2 even tablespoons Dijon mustard
2 even tablespoons liquid honey
Juice of one lemon
1 bottle Cassels lager + another to drink with the finished dish
4 good sized potatoes
1 teaspoon salt
½ cup fresh parsley
50mls olive oil or 50g butter
A good grind of black pepper
Bring the potatoes to a simmering boil in salted water, simmer until cooked. Keep hot in the water until ready to use. When ready to serve you can peel or leave unpeeled, crush with a fork and mix in the olive oil/butter and parsley, season with a grind of pepper. Keep warm.
Heat a little of the olive oil in a pan, add the diced onion and cook until evenly coloured.
Season the salmon fillets on both sides with salt and ground pepper and place on top of the onions; continue to cook over a medium heat.
Mix together the mustard, honey and lemon juice, then whisk in the beer.
Pour over the salmon and onions, turn over the fillets and simmer gently for around 5 minutes to complete cooking.
Using a spatula take out the fillets, turn up the heat and reduce the beer sauce down a little until the bubbling stock thickens a little, turn off the heat and swirl in the butter.
Spoon a generous portion of crushed potatoes onto warmed plates, place on a rested salmon fillet and spoon over your lager sauce.
(Note; The potatoes can be prepared ahead of time and re-heated)