- 4 big leaves of romaine lettuce
- Four 3oz portions salmon
- 1 cup white wine
- approximately 2 to 3 tablespoons butter
- Salt and freshly ground black pepper
Bring a large pot of salted water to a boil. Take as many big, intact leaves of lettuce as you have pieces of fish. With large outer leaves, cut out center veins 2 to 3 inches up from bottom of leaves, to the point where the leaf is more pliable; with inner leaves this may not be necessary. One or 2 at a time, blanch leaves in boiling water until they are tender and flexible, 30 seconds to a minute. Remove and drain on paper towels.
Put a piece of fish on each leaf and sprinkle with salt and pepper; fold or roll fish in leaf so edges overlap. It is not important to make a tight seal, but it is nice if the leaf package covers all the fish. When done, you can cover and refrigerate packages until ready to serve, or continue.
In a large, broad skillet or casserole with a cover, bring wine to a boil with butter.
Reduce heat to a simmer and add fish packages. Cover and simmer until a thin-bladed knife easily penetrates fish, 5 to 10 minutes. Remove fish to a warm platter.
Over high heat, quickly reduce liquid in skillet; it is likely there will be more than there was when you started. When it is thickened a bit, pour over fish and serve.