Preparation:
You will either need a bamboo steamer, steamer rack or a double boiler style
steamer. In the bottom of the pot pour in the fish stock, white wine and
juice of half the lemon. Also add the shallot and the dill sprigs (reserving
a few) or 1 tblsp. of dried dill weed. Bring this to a simmer. Rinse your
salmon well and check for any bones or scales. Place a couple of lettuce
leaves on the bottom of your steamer rack. Place the salmon on the lettuce
and lightly sprinkle on some white pepper. Place a few sprigs of dill on top
or sprinkle the top lightly with the dried dill weed. Place over the
simmering liquid and cover. Steam for 5 to 10 minutes depending on thickness
until the salmon turns a very light (whitish) pink. Remove from heat and let
cool covered. Serve at room temperature or chill covered in the
refrigerator. |
