Steamed Salmon Fillets

Ingredients

• 4 sprigs Parsley
• 2 sprigs tarragon
• 1 Spring onion
• 2 tbsp capers
• 25 g green olives (pitted)
• 0.5 lemon
• 2 tbsp olive oil
• Salt
• Pepper
• 1 Red Onion
• 1 Carrot
• 1 bulb fennel
• 125 ml white wine
• 5 peppercorns
• 1 bay leaf
• 2 cloves Allspice
• 2 salmon fillets (200 g each, ready to cook)

Instructions

1. 1.

   Wash parsley and tarragon, shake dry and finely chop the leaves.

2. 2.

   Clean spring onion, trim ends and slice into thin rings. Drain capers and chop; finely chop olives. Squeeze 1 tbsp lemon juice.

3. 3.

   Combine parsley, tarragon, spring onion, capers, olives with olive oil, lemon juice, salt and pepper in a bowl. Let rest for 30 minutes.

4. 4.

   Meanwhile peel red onion, clean carrot and peel it, trim fennel bulb. Slice vegetables into 1 cm thin rounds or pieces.

5. 5.

   Add vegetables to a pot with white wine, peppercorns, bay leaf and allspice. Fill with 2 l water, lightly salt and bring to a boil.

6. 6.

   Place salmon fillets in the liquid, reduce heat. Poach salmon for 10-12 minutes at low heat just below boiling point. Fish is done when the central bone can be removed easily.

7. 7.

   Lift fish from broth and plate on a dish.

8. 8.

   Strain the broth through a sieve and serve the vegetables with the salsa verde over the salmon.