Dogfish Recipes!

**recipes found at: http://www.knowyourbrewer.com/2010/03/04/kyb7b/

Poached Festina Salmon with Festina Reduction
Recipe by Brian Connery

Ingredients:

• 1 pound fresh Salmon- cleaned, deboned and fat cut off
• Sliced fresh peaches
• Salt and pepper (to the taste)
• Chopped green onion or scallion
• 1 bottle of Dogfish Head Festina Peche

In a shallow pan, place the salmon, seasoned with a small amount of salt and pepper. Place the peaches on and around the salmon. Pour one bottle of Festina Peche into the pan. Cover tightly with foil and place in a pre-heated 350 degree oven for about 15 minutes, or until done. Thick cuts of salmon will take longer to cook.

Place it on plate and top with reduction and scallions. Use peaches and mushrooms as side dishes.

Reduction preparation:
Ingredients:

• 1 bottle of Dogfish Head Festina Peche
• 1 cup of brown sugar

In a small pot, bring Festina up to a simmer. BE VERY CAREFUL NOT TO BRING TO RAPID BOIL. IT WILL BOIL OVER. Add brown sugar and simmer until thick texture is achieved. Remove from heat and allow to cool and thicken. Drizzle over salmon and peaches.

Dogfish Head 90 Minute IPA Mushrooms
Recipe by Brian Connery

Ingredients:

• 1 package of whole button or shiitake mushrooms
• 1 teaspoon of chopped garlic (I use a tablespoon because I love garlic!!!)
• 1 tablespoon of chopped onion
• Salt and pepper to taste
• A few leaves of fresh herbs of your choice- chopped (I like Basil myself!)
• 1 bottle of Dogfish Head 90 Minute IPA

Bring bottle of 90 minute IPA up to a simmer. DO NOT BRING TO A BOIL. IT WILL BOIL OVER.

Add garlic and onion, salt, pepper and fresh spices, cook until onions are tender. Add mushrooms. Cook mushrooms on low heat until soft. Add to plate with salmon and enjoy!!

Editor’s note: Unfortunately, Festina Peche is a summer seasonal. We successfully cooked this recipe up at home using Midas Touch; we suggest adding some freshly squeezed lemon juice to mimic the tangy sourness of the Festina Peche.