Rosemary steamed fish


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.
330K 3.8/5 based on 36 reviews
Grade this recipe:

Last modified on: March 29th 2020

Keywords for this recipe:
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 26 min.
Cooking: 34 min.
All in all: 1 hour
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.
Rosemary steamed fish
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.
Rosemary steamed fish
Put 150 g 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.
Rosemary steamed fish
Add 200 g liquid cream, season again, and bring to the boil.

Stage 4 - 5 min.
Rosemary steamed fish
Pour the contents of the pan through a fine strainer...

Stage 5 - 2 min.
Rosemary steamed fish
...and press the shallots well to extract all the flavour.

Stage 6 - 10 min.
Rosemary steamed fish
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.
Rosemary steamed fish
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.
Rosemary steamed fish
Place the basket or a rack in the pan, cover and put on medium heat.

Heat serving plates.

Stage 9 - 4 min.
Rosemary steamed fish
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
Rosemary steamed fish
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.
Rosemary steamed fish
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.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe200 80 %290 30 %320 50 %2,170 110 %9,080 110 %
Per 100 g10 4 %20 2 %20 3 %120 6 %520 6 %
Per person30 10 %50 5 %50 8 %360 20 %1,510 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Fish, Milk, Sulfites
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)
Other recipes you may also like
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31th 20111.7M 74.3 4 hours 38 min.
How to extract passion fruit juice
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.
March 23th 2011511K 32.3 20 min.
Caramelised walnuts
Caramelised walnuts
These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are.
February 21th 2011361K5 22 min.
Sautéd mushrooms with spring onions and cured ham
Sautéd mushrooms with spring onions and cured ham
Fresh mushrooms of your choice, cooked just right, thinly sliced spring onions and morsels of cured ham. Straight from the pan to your plate.
May 10th 2023238K 15 49 min.
Mushrooms on toast, French style
Mushrooms on toast, French style
This is a French version of mushrooms on toast! The mushrooms are simmered in cream then served on a slice of fried buttered bread.
April 6th 2017215K3.8 2 hours 5 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page