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Rosemary steamed fish

Name: Rosemary steamed fish
Prep time: 26 min
Cook time: 34 min
Total time: 1 h
Yield: 6 people
Cuisine: French
Ingredients: 6 fillets fish; 1 shallot; 6 sprigs rosemary; 200 ml liquid cream; 1 glass dry white wine; 30 g butter; 2 tablespoons olive oil; 1 sprig chives; 150 ml dry white wine; 2 knobs butter; 300 g onion fondue; Salt; Pepper

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.

356 K 3.8/5 (36 reviews)640895

Duration

1 hour

Difficulty

Easy

Last modified on: March 29^th 2020

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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

Preparation 30 min.

Cooking 35 min.

When should you start or finish this recipe?

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.

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.

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.

Stage 8 - ⌛ 2 min.

Place the basket or a rack in the pan, cover and put on medium heat.

Heat serving plates.

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).

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.

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	11 g RDI=17 %	16 g RDI=6 %	18 g RDI=25 %	123 kcal RDI=6 %	517 kJ RDI=6 %
Per person	33 g RDI=51 %	47 g RDI=18 %	53 g RDI=73 %	361 kcal RDI=18 %	1,513 kJ RDI=18 %
Whole recipe	198 g RDI=306 %	287 g RDI=108 %	318 g RDI=436 %	2,168 kcal RDI=108 %	9,080 kJ RDI=108 %