| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
|
4 |
Servings |
INGREDIENTS
| 2 |
|
Green onions — sliced |
| 1 |
lb |
Salmon fillet — 1" thick |
| 2 |
tb |
Dry white wine |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
White pepper — ground |
| 1 |
tb |
Fresh tarragon |
INSTRUCTIONS
1. Choose a decorative heatproof plate that will fit into the steaming
vessel. Scatter the green onions over the bottom of the plate. Lay salmon
fillet over green onions, skin side down, folding the tail section under,
if necessary to fit the plate. Sprinkle salmon with the wine, then with the
salt and pepper, and finally with the tarragon leaves.
2. Bring water in steamer to a rolling boil. Remove the cover, opening it
away from you to let the steam dissipate a little, then place the plate on
the steaming rack. Cover and cook until the center of the fish is just
done, about 10 minutes. 3. Serve the fish from the platter, spooning a
little of the liquid from the plate over the top of each serving.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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