Steamed Salmon with Parsley Sauce

Salmon and other fish from the same family have always been abundant in Russian rivers and coastal areas. That is why this fish plays an important role in Russian cuisine. In Russian, salmon is called "лосось" [laßóß']. Nowadays, salmon fillet is used in most recipes as it is easy to cook. This healthy and delicious fish can be baked, fried, grilled or steamed. Cooked in white wine and served with a delicate sauce, salmon is really delicious. Potatoes or fresh salad are perfect side dishes to accompany salmon.

Ingredients (for 4 persons)
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.

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Baking
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