A simple taste delight. White wine steamed fish infused with dill and orange with a Vodka dill sauce topped with a Vodka Dill Butter Slice
Vodka Dill Butter
1 tablespoon vodka
2 desert spoons of chopped fresh dill.
Soften the butter and add dill & Vodka. Mix all together to form a medium soft paste then
Place on alfoil and roll into a cylinder & refrigerate to harden onto a butter “roll”
• This can be done the day before.
Juice of ½ orange
Juice of ½ lemon
1 desert spoon of verjuice
2 desert spoons of chopped fresh dill
Caster sugar, or cane sugar to taste (taste your sauce while preparing it)
Zest of the lemon & orange.
Add the sauce ingredients to a small saucepan to warm.
Add 100gms of butter to the sauce to thicken it, and keep it warm while the fish is steaming.
Fish Steaming Method.
Preheat wine & water mix to a gentle simmer.
Season the fish with salt and pepper, and lay it down (presentation side first) in the simmering white wine water mix.
Gently steam the fish around 5 minutes, then turn.
Paint the top of the fish with a little of the prepared sauce. This will penetrate the flesh, keeping it moist and adding flavour while it’s steaming.
Steam approximately 3 more minutes until the fish is opaque on the outside and shows some pinkness in the centre. Divide both pieces of fish in two.
It is now ready to plate, with the prepared sauce splashed around it and carefully placing the chilled Vodka Dill Butter circles on top of the fish. This will melt and infuse fabulous, yet not too overpowering flavour to the fish.
I like to “double up” with the Vodka Dill butter. It’s Yummy!!
Marinate the orange segments in Vodka when you make the vodka butter.
Garnish with a sprig of dill and segments of Vodka marinated orange.
They taste wonderful with a mouthful of the fish.
I serve this dish with either a side serve of scalloped potatoes, or a crisp green salad.
Both work very well, depending on taste. Potatoes are my choice.
This serves 2 people.
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