1 lb. Fish Fillet
1 C. Fish Stock
1/2 C. White Wine
1 Shallot, minced
1 Lemon
Fresh Dill Sprigs
Pepper
Lettuce Leaves

In bottom of steamer pot pour in stock, wine, and juice from half the lemon. Add the shallots and dill springs. Bring this to a simmer. Place a few lettuce leaves in the steamer basket, and lay fish on top. Sprinkle with pepper and add 1-2 dill springs. Place over the simmering liquid and cover. Allow to steam for 5-10 minutes until the fish is done. Remove from heat and allow to cool, covered. Serve at room temperature, or chill in refrigerator until cold.