Page 340 -

340 Fish
Settings: Step 1
Function: Steam cooking
Temperature: 100°C
Duration: 4 minutes
Settings: Step 2
Function: Steam cooking
Temperature: 100°C
Duration: 6 minutes
Salmon and leeks in a
white wine sauce
Vermouth sauce:
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with the vermouth to the
boil on the hob and reduce by
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3Mix together the egg yolk
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to the sauce once it has cooled
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4Season to taste with salt and
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in a solid container with the but-
ter, cover* and cook (see below
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4 portions and place on top
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salt and pepper and cook (see
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stock on the hob, stir in the
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4Arrange the salmon on
a serving plate with the
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with wild rice
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Serves 4
Ingredients
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1 tbsp butter
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Salt
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White wine sauce:
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s VDUR ƂUJ UVQEM
30 g cold butter
Salt
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1 tbsp dill
Alternative sauce
Vermouth sauce:
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100 ml dry vermouth
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1 tbsp dry vermouth
Salt
Lemon pepper
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