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Salmón al vapor
Para 4 personas:
600-800 gr de filetes de salmón (sin piel)
3 limones sin tratar
2 dientes de ajo
1 manojo de perejil
4 cebollas chalotas, en dados
2 cucharadas grandes de vermut seco
100 ml de vino blanco
150 ml de caldo de pescado
Sazonar el salmón con sal y pimienta. Pelar los limones de tal manera, que no quede
nada de la piel blanca y cortar en rodajas. Cortar los dientes de ajo en rodajas, picar el
perejil y mezclar con el zumo de limón, poner todo sobre los filetes de salmón.
Poner los filetes de salmón sobre la rejilla.
Poner en la besuguera 40 gr de mantequilla y dorar las cebollas chalotas.
Añadir el vermut, vino blanco y caldo de pescado y dejar cocer.
Introducir la rejilla con los filetes de salmón en la besuguera y cocinar en el horno
precalentado a 200º C durante aprox. 10 minutos.
Sacar los filetes de salmón y mantenerlos calientes. Cocinar el caldo de pescado y si
fuera necesario hacer lo más espeso. Condimentar según gusto y añadir hierbas frescas.
Servir con los filetes de salmón.
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