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


  • Ingredients

  • 200gms Deep Sea Bass

  • 200gms Deep Sea Salmon

  • 300gms butter

  • 2 table spoons of Verjuice (optional)

  • ½ Lemon (juiced)

  • ½ Orange (juiced)

  • Zest of the above lemon & orange

  • 1 Dessertspoon of Verjuice.

  • 4 pieces of orange segments (from the other ½ Orange)

  • One bunch of Fresh Dill

  • Vodka

  • Caster or cane sugar to taste. 1 tiny dash of Tabasco sauce (optional)

  • 2 cups of white wine & 1 cup of water (for steaming) Depending on how big your pan is, the liquid should only cover the bottom. We want to “steam” the fish, not “boil” it.


  • 1.

    Vodka Dill Butter

  • 2.

    200gms butter

  • 3.

    1 tablespoon vodka

  • 4.

    2 desert spoons of chopped fresh dill.

  • 5.


  • 6.

    Soften the butter and add dill & Vodka. Mix all together to form a medium soft paste then

  • 7.

    Place on alfoil and roll into a cylinder & refrigerate to harden onto a butter “roll”

  • 8.

    • This can be done the day before.

  • 9.


  • 10.

    Juice of ½ orange

  • 11.

    Juice of ½ lemon

  • 12.

    1 desert spoon of verjuice

  • 13.

    2 desert spoons of chopped fresh dill

  • 14.

    Caster sugar, or cane sugar to taste (taste your sauce while preparing it)

  • 15.

    Zest of the lemon & orange.

  • 16.

    Sauce Preparation

  • 17.

    Add the sauce ingredients to a small saucepan to warm.

  • 18.

    Add 100gms of butter to the sauce to thicken it, and keep it warm while the fish is steaming.

  • 19.

    Fish Steaming Method.

  • 20.

    Preheat wine & water mix to a gentle simmer.

  • 21.

    Season the fish with salt and pepper, and lay it down (presentation side first) in the simmering white wine water mix.

  • 22.

    Gently steam the fish around 5 minutes, then turn.

  • 23.

    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.

  • 24.

    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.

  • 25.

    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.

  • 26.

    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.

Serving suggestions.
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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Posted by kassssReport
Please try this.If I had another chance I would have only used the salmon (and only the tail) because there are no bones.It's fantastic!. My Photograph is pretty pathetic, but I'm not a professional. Please enjoy this fantastic dish. It's so versitile.............You can use scallops, prawns, scampi or even use the marinare/sauce on any fish or beef tartare.
Believe me... It's fantastic! just add a bit of dijong mustard.