Steamed Fillet of Salmon in Lettuce leaves

Ingredients

• 6 large iceberg lettuce leaves
• 6 x 120 g pieces of salmon
• 6 kaffir lime leaves
• 6 stalks lemon grass, crushed
• 20g BUDERIM sweet pickle ginger
• Garnish (Sushi Style)
• 12 slices cucumber, julienned
• Salt and pepper to taste
• A little light Plantation Lorna macadamia oil
• Garnish with chive oil

Method

In a large saucepan of boiling water, Blanch each lettuce leaf for a few Seconds. Plunge into iced water then Remove and pat dry. The leaves should Now be bright green.

Trim the salmon pieces, making sure there are no bones.

Place a kaffir lime leaf and a stalk And place lemon grass in the centre of Each leaf and top with a salmon piece.

Sprinkle the cucumber and 1/6 of the Pickled ginger garish slices on top.

Drizzle on a little of the oil. Season With salt and pepper then fold the Lettuce leaf around the fish to form a parcel.

Place a sheet of baking powder On the base of a steamer, and make Several slits in it. Put the fish parcels On the paper. Cover the steamer and Over a high heat steam the fish for 6-8 minutes depending on the thickness Of the fish.

To Serve:

list the fish onto a Serving plate. Gently turn back The leaves a little and garnish with Chive oil.

Enjoy With:

Lindrum Two Sisters Verdelho