Sans Souci Salmon

1. 1

   Cut the lemon in half, squeeze it and filter out the seeds. Reserve the liquid.

2. 2

   Place the two salmon steaks in an oblong fish poacher, over two burners.

3. 3

   Pour the wine over the salmon, followed by the lemon juice. Rain the freshly ground black pepper over the salmon as well.

4. 4

   Heat the fish over a moderate flame, for approximately 20 minutes, or possibly longer, depending on the thickness of the salmon steaks.

5. 5

   Check for doneness by piercing with a fork, and only turn off the flame when the salmon steaks are completely cooked through.

6. 6

   Remove the salmon steaks from the poacher, place them on a platter, and drizzle with the wine. The dish can now be served, or cooled and refrigerated, to be served chilled.

No additional tips available.