Basil Cream:

• 1/4 cup unsalted butter
• 6 Tbsp. minced fresh basil leaves
• 1/4 cup dry white wine
• 2 cups fish stock or 1 1/3 cups bottled clam juice and 2/3 cup water
• 1 cup whipping cream
• 1/4 tsp freshly ground white pepper
• 1/4 tsp freshly ground black pepper
• Salt

Steamed Salmon:

• 1 1/2 cups fish stock or 3/4 cup water and 3/4 cup bottles clam juice
• 2 large celery stalks, diced
• 2 medium carrots, peeled and diced
• 1 large onion, diced
• 2 3x1/4-inch strip lemon peel (yellow part only)
• 4 whole black peppercorns
• 3 large parsley sprigs
• 1 large bay leaf, crumbled
• 1 tsp. cider vinegar
• 4 10-oz. salmon steaks

For cream: Melt butter in heavy medium skillet over medium heat. Add basil and stir until wilted, about one minute. Add wine, increase heat and boil until reduced by half, about three minutes. Add stock and boil three minutes. Add cream, white and black pepper and salt. Boil until sauce is reduced to 3/4 cup, about 8 minutes.

Meanwhile prepare salmon: Combine first nine ingredients in heavy large skillet. Bring to gentle simmer. Arrange salmon in single layer atop vegetables. Cover tightly and cook until salmon is just opaque, 9 minutes per inch of thickness. Drain salmon.

Spoon 3 Tbsp. sauce in center of each plate, tilting plate to spread evenly. Place salmon steak in center of each. Garnish with basil and lemon.
Serves four.

Adapted from a Park Hotel, Kenmare recipe.

Copyright © 1997-2004 Suzanne Barrett and licensors. All rights reserved.