This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Rosemary steamed fish
In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of onions fondue and finished with a dry white wine sauce.
352 K 3.8/5 (36 reviews)
1 hour
Easy
12.90 €
6 people
13 IngredientsLast modified on: March 29th 2020
For 6 people, you will need:
- 1
6 fillets fish - 2
1 shallot - 3
6 sprigs rosemary - 4
200 ml liquid cream - 5
1 glass dry white wine - 6
30 g butter - 7
2 tablespoons olive oil - 8
1 sprig chives - 9 150 ml dry white wine
- 10 2 knobs butter
- 11
300 g onion fondue - 12
salt - 13
pepper - Total weight: 1,755 grams
Times for this recipe
Preparation: 30 min.
Cooking: 35 min.
All in all: 1 hour
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Take 6 fillets fish, fairly thick pieces of white fish, skinned and boned (hake, cod, ling, turbot, ...). Wash and dry them.
Check that there are no bones left by passing your finger down the centre of the fish while pressing gently. Salt and pepper on both sides.
Check that there are no bones left by passing your finger down the centre of the fish while pressing gently. Salt and pepper on both sides.
Stage 2 - ⌛ 20 min.
Put 150 ml dry white wine in a small pan on medium heat, add 1 shallot minced, season with salt and pepper and reduce until only a tablespoonful of liquid is left.
Stage 3 - ⌛ 2 min.
Add 200 ml liquid cream, season again, and bring to the boil.
Stage 4 - ⌛ 5 min.
Pour the contents of the pan through a fine strainer...
Stage 5 - ⌛ 2 min.
...and press the shallots well to extract all the flavour.
Stage 6 - ⌛ 10 min.
Pour the cream back into the pan, put on low heat and leave to thicken slowly.
At the last minute, incorporate 2 knobs butter while beating.
Keep hot.
At the last minute, incorporate 2 knobs butter while beating.
Keep hot.
Stage 7 - ⌛ 5 min.
Prepare the steamer: in a large pan put about 2 cm or 1 inch of water and add 6 sprigs rosemary.
Place something metal on the bottom, as if you were making a bain-marie.
Place something metal on the bottom, as if you were making a bain-marie.
Stage 8 - ⌛ 2 min.
Stage 9 - ⌛ 4 min.
When water is boiling (enjoy the smell of the rosemary), place the fish pieces in the basket in a single layer (no overlapping), and cover. If necessary, cook the fish in batches. It's important that the fish is not in direct contact with water, only with the steam.
Cook for 4 or 5 minutes maximum. The fish is cooked when it is completely opaque. You can also use an electronic thermometer, and stop cooking when the middle of the fish reaches 60°C (140°F).
Cook for 4 or 5 minutes maximum. The fish is cooked when it is completely opaque. You can also use an electronic thermometer, and stop cooking when the middle of the fish reaches 60°C (140°F).
Stage 10
If you cook the fish in more than one batch, leave the cooked pieces to wait in a hot dish, covered with a sheet of aluminium foil.
Stage 11 - ⌛ 5 min.
If necessary, reheat the fondue of onion, and spread about 2 tablespoonsful in the centre of each (hot) plate.
Lay a piece of fish on top, and pour about 2 tablespoonsful of sauce on and around it.
Chop 1 sprig chives and scatter over the top, maybe even use some chive flowers.
Serve without delay.
Lay a piece of fish on top, and pour about 2 tablespoonsful of sauce on and around it.
Chop 1 sprig chives and scatter over the top, maybe even use some chive flowers.
Serve without delay.
Remarks
Try this with other herbs, like thyme or lemon-thyme.
And to drink?
A dry white wine, the same one that you used in the sauce, or else something fruity, like a Chardonnay such as Saint Véran.
Keeping: Several days in the fridge, in a closed jar.
Source: Adapted from a Bacchus meeting recipe.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 200 RDI=80 % | 290 RDI=30 % | 320 RDI=50 % | 2,170 RDI=110 % | 9,080 RDI: 110 % |
| Per 100 g | 10 RDI=4 % | 20 RDI=2 % | 20 RDI=3 % | 120 RDI=6 % | 520 RDI: 6 % |
| Per person | 30 RDI=10 % | 50 RDI=5 % | 50 RDI=8 % | 360 RDI=20 % | 1,510 RDI: 20 % |
How much will it cost?
- For 6 people : 12.90 €
- Per person : 2.15 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Onion fondue
You can get more informations, or check-out other recipes which use it, for example: Eggs meurette, Stuffed Mushrooms, Boulangère potatoes, Loaf for "les filles'", Baked Camembert, ... See them all 7
Liquid cream
Like these other recipes: Pain perdu, Pasta with mustard-cream sauce, Cream of cauliflower soup with smoked haddock , Ham pasta bake, Spinach and ricotta ravioli, ... See them all 171
Butter
Like these other recipes: Cod loin with saffron, Aperitif rolls, Escalope cordon bleu, Mont d'or in brioche, The total turnip, ... See them all 482
Rosemary
Like these other recipes: Fried eggs with tomatoes, Courgettes (zuchinis) , Pork Chops with Rosemary, Spaghetti with mushrooms, Rabbit civet, ... See them all 29
Other recipes you may also like
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu. July 30th 2021358 K5 50 min.
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top. February 21th 20111.12 M 14.4 1 hour 50 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is. October 13th 2010308 K 14.2 15 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.29 M 74.2 4 days 15 hours 50 min.
Don't add a stock cube whole
If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve. February 21th 2011147 K5 2 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.