Fish Fillets Steamed In Lettuce Leaves With Lemon-Dill Sauce
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Salt1 large
Lettuce (head bibb)4 tbsps
Unsalted Butter1 tsp
Lemon Zest (grated)2 tbsps
Lemon Juice (freshly squeezed)Directions:
1
Check the fish for any stray bones and cut off any dark flesh that was next to the skin
2
Cut the fillet into 4 equal square pieces
3
Season both sides of the fish with salt and pepper
4
Separate the outer leaves from the head of lettuce, without tearing them
5
Place a leaf cupped side up and center a piece of fish in the middle of the leaf (use two leaves if necessary)
6
Sprinkle the fish with 1 tablespoon of the dill
7
Top with another 1 or 2 lettuce leaves, this time cupped side down, so that the fish is completely enclosed in lettuce
8
Wrap the remaining fillets in lettuce, sprinkle each one with dill, and arrange them, without crowding, in a steamer rack or basket
9
Bring several inches of water to a boil in the bottom of a steamer
10
Drop in the mint sprigs, put the steamer rack or basket in place, cover and steam fish 8 minutes for each inch of thickness (e
11
G
12
If fish is 3/4 inch thick, steam 6 minutes)
13
Turn off the heat, uncover the steamer and let the fish rest for 1 to 2 minutes
14
To check for doneness, carefully lift the top leave from one of the packets and peek inside the fillet
15
If it is still translucent in the center, cover and steam for another 1 to 2 minutes
16
While the fish is steaming, make the sauce
17
Melt 1 tablespoon of the butter in a small saucepan or skillet over medium-low heat
18
Add the shallots and cook, stirring, until it is softened but not browned, about 1 minute
19
Add the lemon zest and juice and bring the mixture to a simmer
20
Vigorously whisk in the remaining butter, 1 tablespoon at a time, allowing each addition to melt before adding the next
21
The sauce should be slightly thickened and the butter emulsified
22
Stir in the dill and season with the salt and pepper to taste
23
Carefully transfer the fish packets to warm serving plates
24
Pour the sauce over and around the fish and garnish with the dill flowers