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4 x 175 g salmon steaks; 3 cm thick
salt
freshly ground black pepper
4 teaspoons lemon juice
1 large cucumber; peeled and deseeded
7 g butter
120 ml dry white wine
5 tablespoons soured cream
3 tablespoons fresh dill; chopped
Place the salmon on a large piece of lightly buttered foil on a
baking sheet. Season lightly and sprinkle with lemon juice. Wrap
loosely and bake at 170 C / 325 F / Gas 3 for 20-25 minutes until
cooked. Leave to cool in the foil. Dice the cucumber very finely.
Cook in melted butter for 2 minutes until translucent. Add wine
to the pan, bring to the boil and simmer until all the liquid has
evaporated - about 10 minutes - and the cucumber is dry. Remove
from the heat, stir in the cream and dill and check seasoning.
Serve immediately with the fish.
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