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.
353 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 in tomato shells, Stuffed Mushrooms, Eggs meurette, Loaf for "les filles'", Boulangère potatoes, ... See them all 7
Liquid cream
Like these other recipes: Roquefort sauce, Chocolate mousse with hazelnuts, Pork escalope with mushrooms and sage cream, Tandoori-flavoured chicken with leeks, Asparagus "en petit pois", ... See them all 171
Butter
Like these other recipes: Chocolate mousse, Leek and tuna loaf, Stock-pot fish , Gratin of potatoes with morels and yellow wine, Pecan fruit rolls , ... See them all 483
Fish fillet
Like these other recipes: Curried tuna cubes, Fish "à la Bordelaise", Tahitian salad, Erika's ceviche, Fish in a seed crust, ... See them all 32
Other recipes you may also like
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning. July 5th 2013529 K5 7 min.
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is. June 2nd 2015487 K4.3 30 min.
Beef Wellington
Beef Wellington consists of a beef fillet (or tenderloin) that is first seared, then cooked in the oven in a puff pastry crust stuffed with a mushroom duxelles and morsels of foie gras. The recipe is rather long, but fairly straightfoward. Here I show you all the tips to help you make it sucessfully yourself. December 22th 2024145 K5 1 hour 40 min.
Diplomat cream
Diplomat cream or "crème Madame" (a much prettier name) is one of many creams in French pâtisserie based on confectioner's custard. The classic confectioner's custard (crème pâtissière, or french pastry cream) has gelatin added while hot, then whipped cream is folded in when cold. This gives a very... October 30th 201985 K 1 hour 50 min.
Caramelized pear custard tart
You may well be familiar with the famous French custard tart, with its creamy vanilla egg-custard filling. It can also be made in individual portions, in ramekins, for example. Here is a delicious version with caramelized pears. July 13th 202281 K 2 1 hour 3 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
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.