Steamed salmon with dill sauce
★
★
★
★
★
2 rates
Preparation : 15 min
Cooking : 1 h 
Total time : 1 h 15 Rest : 0 min
4 people
100 g white wine
600 ml chicken broth
25 g butter
25 g plain flour
1 garlic clove
75 g double cream
6 sprigs dill
600 g salmon fillets
600 g potatoes
150 g courgette
150 g broccoli
Associated products
RECIPE STEPS
1
Salt the salmon & leave at room temperature.
- 600 g salmon fillets
2
For the sauce, add all the ingredients into the metal bowl, reserving the double cream & dill. Run the program.
- 100 g white wine
- 600 ml chicken broth
- 25 g butter
- 25 g plain flour
- 1 garlic clove
Expert
05:00 / 7 / 120°C
3
Add 600g salad potatoes into the bottom of the internal steamer and place into the metal bowl. Run the program.
- 600 g potatoes
Expert
20:00 / 3 / 120°C
4
Take a piece a kitchen paper and wet slightly, squeezing out the excess. Unfold the paper and place over the top tier tray of the internal steamer, making sure the metal is covered. Thinly slice the extra courgette into 8 pieces, approx. 3mm thick. Place the 3mm courgette slices around the edge of the internal steamer top tier tray. Lay each piece of fish around the edge of the tray on top of 2 courgette pieces, making sure the thinnest dimension of the fish is on the vertical axis (this will ensure quicker & more even cooking). If needed, tuck in the thinner belly section of the fish to create space.
5
Place the courgettes on top of the potatoes, followed by the tender stem broccoli. Run the program.
- 150 g courgette
- 150 g broccoli
Expert
06:00 / 3 / 120°C
6
Add the tray with the salmon on top of the broccoli and run the program.
- 600 g salmon fillets
Expert
25:00 / 3 / 90°C
7
Remove the top tier tray using a table knife pushed through one of the oval holes, then remove the internal basket. Add the cream & dill into the sauce and run the program. Serve the potatoes, veg and fish and pour over the sauce.
- 75 g double cream
- 6 sprigs dill
Expert
00:30 / 3 / 120°C
AI-generated photo
