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.
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, Eggs meurette, Baked Camembert, Boulangère potatoes, Stuffed Mushrooms, ... See them all 7
Liquid cream
Like these other recipes: Toffee apple upside-down cake, Pork escalope with mushrooms and sage cream, Spring veal sauté , Pain perdu, Sauce Normande (for fish), ... See them all 172
Butter
Like these other recipes: Grated apple cake, Leek and potato soup, Milk rolls, Hollandaise sauce, Creamy Comtoise artichoke gratin, ... See them all 485
Fish fillet
Like these other recipes: Red sea bream fillets in a soy-sauce marinade, Cod loin with saffron, Whiting fillet with mustard carrots, Fish fillet with leeks and mustard cream, "Land and sea" kebabs, ... See them all 32
Other recipes you may also like
Apple amandine tarts from Brélès
Amandines are small sweetcrust pastry tarts filled with fruit and topped with almond cream. Here's a rather more sophisticated version made with stewed apple, rice pudding and almond cream. March 1st 2012198 K3.7 1 hour 10 min.
Foie gras Chantilly
Chantilly is a method which is applied to cream of course, but also to other surprising ingredients. If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a foaming emulsion. The interest of this observation is that we can imagine doing the same not only with... September 17th 2013132 K4.6 30 min.
Valay-Brest
A Valay-Brest is a mini eclair, filled with apple-flavoured confectioner's custard and topped with a rectangle of walnut nougatine. May 14th 201487 K4.1 1 hour 30 min.
Salade Niçoise
Salade Niçoise is a typical Mediterranean dish that originated around the French city of Nice. As there is no real "official" recipe, everyone has their own personal version. This is mine. June 7th 2018115 K4.9 40 min.
Coq au vin
Coq au vin is one of those iconic classics of French cuisine, though these days it is more likely to be made with chicken. The poultry is marinated in red wine, fried, then flambéed in cognac before being simmered slowly in the wine marinade. It has much in common with that other classic, boeuf (beef) bourguignon: delicous tender meat cooked slowly in red wine for several hours. To simplify the recipe (the site is called... July 17th 2016100 K4.2 14 hours 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)
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.