Steamed Salmon with Parsley Sauce
| 3.3 lb | salmon |
| 3.5 oz | butter |
| 1 cup | dry white wine |
| 1/2 cup | pickle brine |
| 1 bunch | parsley (finely chopped) |
| 1 | bay leaf |
| For the sauce: | |
| 1 bunch | parsley |
| 1 | shallot (finely chopped) |
| 1/2 cup | dry white wine |
| 1 cup | fish stock |
| 7 oz | butter, cut into pieces |
| salt, pepper |
Step-by-step directions
- Cut salmon into pieces.
- Melt butter over low heat. Add white wine, pickle brine, parsley and bay leaf. Bring to boil. Put salmon pieces into the pot, cover and simmer over low heat.
- Drain and keep the stock.
- Keep salmon on warm pan.
- For the sauce, blanch parsley, drain, rinse with cold water and chop finely.
- Sauté chopped shallot in white wine until the wine has evaporated. Add fish stock and boil down to half.
- Take off heat, stir in butter, season to taste with salt and pepper. Add parsley shortly before serving.
- Coat salmon pieces with sauce and serve with boiled or mashed potatoes.
