This method of cooking salmon produces fish that is very evenly cooked yet still moist throughout. The rich sauce with its hint of tarragon, lemon and beer adds to the flavour. Serve with braised Belgian endive.

4 175-gram (6-ounce) salmon fillets

Salt and freshly ground pepper

1 cup Pilsner beer or lager

1 tablespoon chopped fresh tarragon

3 tablespoons lemon juice

1/2 cup sliced onion

1/2 teaspoon cracked peppercorns

1 teaspoon honey

2 tablespoons olive oil

Sauce:

1/4 cup whipping cream

2 tablespoons finely chopped parsley

Preheat oven to 225 F.

Season salmon with salt and pepper and place in an ovenproof baking dish.

Combine beer, tarragon, lemon juice, onion, peppercorns, honey and olive oil in a pot. Bring to boil and reduce by half. Pour the hot liquid over the salmon.

Bake for about 20 to 25 minutes, basting once, until salmon is still slightly pink in centre. Place salmon on a serving plate. The salmon may still look a little red but it will be cooked.

Pour basting liquid into a pot over high heat. Reduce until about ¼ cup remains. Pour in cream, bring to boil and boil until thickened, about 2 minutes. Drizzle sauce over salmon before serving. Garnish with parsley. Serves 4.