Fish Fillets in Lettuce Leaves With Lemon Dill Sauce - salmon

Method

• Cut the fillet into 4 equal square pieces.
• Season both sides of the fish with salt and pepper.
• Separate the out leaves from the head of lettuce, without tearing them.
• Place a leaf cupped side up and center a piece of fish in the middle of the leaf -- use two leaves if necessary).
• sprinkle the fish with 1 T. of the dill.
• Top with another 1 or two lettuce leaves, the time cupped side down, so that the fish is completely enclosed in lettuce.
• Wrap the remaining fillets in lettuce, sprinkle each one with dill and arrange them, without crowding, in a steamer rack or asket.
• Bring several inches of water to a boil in the bottom of a steamer.
• Drop in the mint sprigs, put the steamer rack or basket in place, cover and steam fish 8 minutes for each inch of thickness.
• Turn off the heat, uncover the steamer and let the fish rest for 1 - 2 minutes.
• While the fish is steaming, make the sauce.
• Melt 1 T. butter in a small saucepan or skillet over medium-low heat.
• Add the shallots and cook, stirring about 1 minute.
• Add the lemon zest and juice and bring the mixture to a simmer.
• Vigorously whisk in the remaining butter, 1 tablespoon at a time, allowing each addition to melt before adding the next.
• the sauce should be slightly thickened and the butter emulsified.
• Stir in the dill and season with the salt and pepper to taste.
• Carefully transfer the fish packets to warm serving plates.
• Pour the sauce over and around the fish and garnish with dill sprigs or flowers.