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.
312K 36 3.8
Last modified on: March 29th 2020
Keywords for this recipe: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
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 26 min. | 34 min. | 1 hour |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,923 Kcal or 8,051 Kj | 163 gr | 41 gr | 150 gr |
| 96 % | 63 % | 4 % | 23 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 110 Kcal or 461 Kj | 9 gr | 2 gr | 9 gr |
| 5 % | 4 % | <1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 320 Kcal or 1,340 Kj | 27 gr | 7 gr | 25 gr |
| 16 % | 10 % | 1 % | 4 % |
How much will it cost?
- For 6 people : 12.90 €
- Per person : 2.15 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Adapted from a Bacchus meeting recipe.
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, Montlebon toast, Stuffed Mushrooms, Eggs meurette, Loaf for "les filles'", ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Tenderloin steak with beetroot tops and mushrooms, Cauliflower curry, Pan-baked hash brown (Hash-brown casserole), Lemon creams, Triple-Cheese Pumpkin Gratin, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Melting Epoisses on toast , Almond macaroon cake, "BN style" chocolate-filled biscuits, Provençal colombier for Pentecost, Cod loin with saffron, ... All |
 | Fish fillet: You can check-out other recipes which use it, like for example: Baked sea bass fillet with lemon and tarragon, "Land and sea" kebabs, Creamy "terre et mer" pots, Fish Mousselines, Fish "à la Bordelaise", ... All |
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