- Four 150g salmon fillets or two large 300+gms salmon steaks
- 0.25 cup dry white wine
- 2 parsley sprigs – also fennel, basil, tarragon, chervil, marjoram OK
- 2 thyme sprigs
- 4 tablspoons butter cut in pieces
- lemon juice
Fill a heavy pan with water enough to come halfway up the sides of the fish. Add the white wine, parsley, thyme, salt.
Bring to the boil and then immediately lower the heat to a bare simmer; add the fish and cook for 3.5 mins (or 4-5.5 mins for the steaks); turn the fish and then cook until done. Keep the heat so that the water is very hot but never boils.
Remove the fish to a warm plate and serve. To make the sauce, boil down the liquid by half and swirl in 4 tablespoons of butter and then add salt or lemon juice if needed. Pour over the warm fish.