Aromatic Steamed Salmon with Herbal Steam

• star anise6
• cinnamon sticks↗2
• cardamom pods10
• pink or Sichuan pepper10 шт. кожного pcs

  and white pepper

• garlic↗½ головки
• shallot↗3

  quartered

• lemon↗4

  sliced

• cloves↗10
• fresh thyme↗2 великі гілочки
• parsley↗жменя

  stems

• bay leaf↗великий

  large

• fresh basil↗великий пучок

  about 50 g

• shallot↗2

  finely chopped

• Noilly Prat or dry vermouth↗150 мл ml
• fish stock↗300 мл ml

  or vegetable stock

• жирні вершки142 мл (коробка)
• звичайні вершки↗142 мл (коробка)
• свіжий лимонний сікодин сік
• бок-чой↗2 великі головки

  близько 300 г всього

• філе лосося↗4

  близько 200 г кожне, без шкіри

• листки базиліку↗16

  з пучка

• оливкова олія↗близько 125 мл
• лимон↗½

  тільки сік

• бальзамічний оцет↗4 ст. л.

Step-by-step instructions

1. 1

   Pour about 1.5 L of cold water into a large wok or pot that can accommodate a bamboo steamer. Add all the herbs and spices, bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from heat and let steep for about 30 minutes.

2. 2

   Meanwhile, prepare the basil leaves. Separate about 24 large leaves. In a pan place half the bunch (including stems), add the shallots and Noilly Prat. Gently bring to a boil until the liquid reduces to about 2 L, and the shallots become soft (≈ 3 minutes). Add the stock and bring to a boil again, reducing the volume by half. Add both creams and the remaining basil. Simmer until the sauce reduces by half and reaches a flowing‑cream consistency, about 3‑4 minutes. During boiling, add lemon juice (if the sauce is not boiling, it may separate).

3. 3

   Place the remaining 8 basil leaves in a heat‑proof bowl or small saucepan. When the sauce has reduced, taste and strain it through a fine sieve onto the leaves. Set aside while you gather the other components.

4. 4

   Separate the bok‑choy leaves. Trim the large leaves, leaving the stems, and arrange the leaves on the steamer basket bottom, forming a “daisy”. When ready to cook the salmon, bring the aromatic water to a boil. Sprinkle half of the remaining basil leaves over the bok‑choy. For each salmon fillet, place the rest of the basil, season the leaves, drizzle with oil, then lay the salmon on the leaf, drizzle again with oil and add a splash of lemon juice.

5. 5

   Gather the stems, small leaves and cores of bok‑choy in a large bowl. Season with salt, drizzle more olive oil (≈ 4 tbsp), add 2 tbsp balsamic vinegar and a splash of lemon juice, toss and let the leaves soften for about 3 minutes.

6. 6

   Place the steamer basket in the wok or over a pot, cover and reduce heat to medium. Steam for 3 minutes. Remove from heat and keep covered for another 4‑5 minutes for gently cooked fish, or 6‑7 minutes if you prefer a firmer texture.

7. 7

   While the salmon rests, heat a large non‑stick pan to very high heat – it should be “well‑heated”. Add the softened bok‑choy and quickly stir‑fry over high heat for a few minutes until tender and slightly caramelised. Drizzle a bit more olive oil and add 2 tbsp vinegar for deglazing. Remove the pan from heat, set aside. Gently re‑heat the velouté sauce once more.

8. 8

   Divide the sautéed bok‑choy among four warmed plates. On each, place a salmon fillet, drizzle with the basil velouté sauce and garnish with the remaining steamed bok‑choy leaves.