STEAMED SALMON WITH BEURRE BLANC

Ingredients......60ml of dry white wine, 1 tbs of lemon juice, 60 ml of cream, 125 gm of cold butter/ marg, 4 x 200gm salmon fillets with skin on. Place the salmon fillets in a large steamer set over a large saucepan of simmering water. Steam, covered for 15 minutes. Meanwhile prepare the buerre blanc sauce. Combine the wine and juice in a small saucepan and bring to the boil. Boil without stirring until reduced by 2/3 rds. Add the cream, return to the boil and then reduce heat immediately. Whisk in the cold butter/marg, piece by piece, whisking in between addiotions, until the sauce is smooth and slightly thickened. Place the fillets on serving plates and pour over the prepared sauce. Serve with asparagus or a side of your choice.