Serves: 4
1 shallot, sliced
1½ cup (12 fl oz/355 ml) blonde ale
1 cup (8 fl oz/237 ml) water
6 peppercorns
2 lemon slices
4 six-ounce (170-gram) salmon filets, skin off
Salt
In a large pan, combine the shallot, ale, water, peppercorns, and lemon slices and heat on medium until bubbles begin to form on the bottom of the pan. Carefully add the salmon fillets to the poaching liquid (there should be no bubbles or rolling water) and cook gently 8–10 minutes.
Gently remove the fish from the liquid with a perforated spatula and season lightly with salt.