Recipe: Assorted Steamed Fish

1 Prepare a court-bouillon, pour it into the bottom of a steamer.

2 Remove the bones, wash the fillets, pat them dry, cut them into four pieces.

3 Strip the dill leaves and keep the stems

4 Roughly chop the leaves and reserve 4 sprigs for decoration

5 Throw the dill stems into the boiling court-bouillon

6 Place the fillets in the top of the steamer, salt, pepper

7 Cover and steam for 8 to 12 minutes, depending on the thickness of the fillets.
** Depending on the type of fish chosen, if some cook faster, remove them immediately

8 Prepare a beurre blanc sauce and add the chopped dill at the end, always stirring, and keep the sauce warm.

9 When the fish is cooked, pour a spoonful of sauce into each of the 4 hot plates

10 Arrange the fillets on top, cover them with a spoonful of dill sauce.

11 Decorate with the reserved dill sprigs and serve immediately.
** Accompany with potatoes and salad