500 g fillet of salmon rinse, pad dry and cut into 4 portions
1 fennelbulb, medium size
1 leek
1 carrot Clean the vegetables. Cut the leek into 3-4 cm large pieces, cut carots into thin sticks and the fennel into thin slices.
In a bowl combine 5 tbsp. soy sauce and 6 tbsp. Grape Seed Oil Chardonnay and 1 bunch chives, finely cut Mix well. Add the vegetables and marinate for about 30 mins.
Take out the vegetables and place on a steaming rack. Drizzle the fish with Riesling Selected Harvest Wine-Vinegar season with
salt and pepper and place on top of the vegetables. Place the rack into the steamer, close tight and steam for 6-7 mins., depending on the thickness of the fish.
Grate 1 tbsp. ginger and add to the marinade.
Arrange the cooked fish and vegetables on plates, sprinkle with the marinade and before serving it, spray a little Riesling Selected Harvest Wine-Vinegar onto the fish.
serves 4
