Ingredients

• 6 Salmon fillet cut in darnes 
• Asparagus small bunch
• 500ml Water 
• 50ml White wine 
• 2 Garlic cloves (crushed)
• Zest of half a lemon

Tools

• Steamer Basket
• Heat and Splashguard

Method

1. Mix the wine, garlic and lemon zest together.
2. Rub the mixture into the fish. If you have time you can leave it for rest to 30 minutes or more.
3. Assemble the Steamer Basket by fitting the supporting ring onto the basket, fold the handles and clip onto the handle support.
4. Add the water to the bowl and place the fish and asparagus onto the basket tray. Fix the Steamer basket into position.
5. Attach the Heat Shield and lower the head.
6. Set the temperature to 110ºC and to stirring speed 3. Set the time for 15 minutes and then fit the Splashguard.
7. Time: 15 mins | Temperature: 110ºC | Speed: 3
8. Season and serve.

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