Aromatic steamed Norwegian salmon

Aromatic steamed Norwegian salmon

Difficulty Difficult
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Ingredients

Number of servings

Procedure

  • Pour about 1.5 litres cold water into a wok or large pan that will take a bamboo steamer on top.

  • Add all the herbs and spices bring to the boil, and then simmer for 10 minutes.

  • Remove from the heat and leave to infuse for half an hour or so.

  • Meanwhile, set aside about 24 large basil leaves from the bunch.

  • Put half the remaining bunch (including stalks) into a pan with the shallots and Noilly Prat.

  • Boil gently until the liquid is reduced to around 2 tbsp and the shallots are soft, about 3 minutes.

  • Pour in the stock and boil gently until reduced by half. Add the two creams and remaining bunch of basil to the pan.

  • Simmer until the sauce is reduced by half and has the consistency of pouring cream, about 3-4 minutes. While it’s boiling, add a squeeze of lemon juice (if not boiling, the sauce will split).

  • In the meantime, shred 8 of the reserved large basil leaves and put into a heatproof bowl or small pan. When the sauce has reduced down, check the seasoning and strain the sauce through a fine sieve onto the basil shreds.

  • Set aside while you put the dish together.

  • Separate the bok choi leaves.

  • Trim off the stalks from the larger leaves (reserve the stalks) and arrange these leaves on the base of the steamer, like a daisy.

  • When you’re ready to cook the Norwegian salmon, bring the aromatic water back to the boil.

  • Scatter half the remaining 16 basil leaves over the bok choi.

  • Press the rest of the basil on top of each Norwegian salmon fillet.

  • Season the leaves and drizzle with some oil, then sit the fish on the leaves and drizzle with more oil and some lemon juice.

  • Put the bok choi stalks, smaller leaves and hearts into a large bowl.

  • Season with salt, drizzle with more olive oil (about 4 tbsp), 2 tbsp of the balsamic vinegar and a little more lemon juice, toss together and leave to wilt for about 3 minutes.

  • Sit the steamer basket in the wok or over the pan and cover, and then turn the heat to medium.

  • Cook for 3 minutes.

  • Take everything off the heat and leave to stand, still covered, for 4-5 minutes for fish that is lightly cooked inside and 6-7 minutes if you like the flesh firm.

  • While the Norwegian salmon is standing, heat a large non-stick frying pan until you can feel a strong heat rising – it should be 'stinking' hot. Toss in the wilted bok choi and immediately start to stir fry over a high heat for a couple of minutes until completely wilted and lightly caramelised.

  • Drizzle in a little more olive oil and another 2 tbsp vinegar to deglaze. Remove the pan from the heat and set aside.

  • Gently reheat the velouté.

  • Divide the stir-fried bok choi between four warmed plates.

  • Sit a Norwegian salmon fillet on top, pour around the basil velouté and sit some of the steamed bok choi leaves on top of each Norwegian salmon fillet to garnish.