The delicate, sophisticated flavor of one of the most luxurious fish in the world is complemented in this recipe by the fresh tang of basil.
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INGREDIENTS |
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Salmon |
4 |
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Slice |
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Extra-virgin olive oil |
To taste |
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Salt |
To taste |
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Chopped basil |
2 |
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Spoonfuls |
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Cherry tomatoes |
3 |
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Reduced fish stock |
To taste |
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PREPARATION |
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Use a pan equipped with a steamer basket. Heat a little water in the pan, salt the slice of salmon and place it into the steamer basket. When the water comes to a boil, set the basket into the pan (making sure the water does not reach up to the basket). |
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Cover the pan with a lid and cook for around 8 minutes over a low flame. In the meantime, prepare the sauce, adding, first, the extra-virgin olive oil and then the washed and chopped fresh basil to a little reduced fish stock (that's been prepared beforehand). Next, wash the cherry tomatoes, cut them into quarters and add them to the sauce. |
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| 3. |
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Remove the salmon from the steamer basket with a spatula and arrange it on a plate. Pour the sauce over the fish and serve. |
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CHEF'S NOTE |
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To keep the fish from sticking, be sure to grease the steamer basket beforehand with oil, applying it with a brush or piece of paper. |
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This Mediterranean dish, conceived for a romantic evening, goes very well with a white wine boasting a delicate and aromatic bouquet and a taste that is dry, fresh and fruity all at the same time, something like a Muller Thurgau, or, as an alternative, a Greco di Tufo, dry, rounded and imbued with lovely mineral and floral notes. |
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