Steamed salmon steak with citrus sauce

Dab the salmon fillet dry. Clean the lime or lemon. Cut thin strips off the skin and press the fruit. Blanch the peel strips for 1 minute in boiling water. Drain and collect the moisture.

Heat the ginger for 2 minutes in the lime or lemon juice.

Heat the fish stock in a steamer or hang a sieve in a pan. Put the salmon in and steam it just for 5-7 minutes.

Beat the butter through the warm ginger lime juice so that it binds. Stir in the cream and heat without cooking. Dilute the sauce if it is too thick with a little blanching of the lemon strips.

Divide the sauce over hot plates. Place the salmon in the middle with lime peel and cilantro.