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 in tomato shells, Stuffed Mushrooms, Loaf for "les filles'", Eggs meurette, Montlebon toast, ... See them all 7
Liquid cream
Like these other recipes: Pasta with mustard-cream sauce, Penne with Mushrooms, Langres-style spinach, Stuffed pumpkin gratin, Sautéed pork with mushrooms in a cream sauce., ... See them all 171
Butter
Like these other recipes: Oaty walnut cake , Pistachio shortbread biscuits, Oatmeal and apple cookies, Creamy polenta with green asparagus, Boulangère tart tatin with vine nectarines, ... See them all 482
Rosemary
Like these other recipes: Hearty potato and ham gratin, Provençal braised carrots, Little vegetable omelettes, Tenderloin steaks marinated in red wine with rosemary, Pork Chops with Rosemary, ... See them all 29
Other recipes you may also like
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011325 K3.8 25 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 84.2 4 days 15 hours 50 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019651 K 24.4 2 hours 35 min.
Tomato sauce (for pizzas)
This is the sauce to put on pizza bases before the toppings. October 19th 2010542 K4.3 1 hour 15 min.
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis. October 3rd 2010347 K5 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
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.