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 melting roasted shallots and finished with a dry white wine sauce.
274,3993.9/5 for 29 ratings
Last modified on: October 13th 2010
For 12 people, you will need:
- 1
12 fillets fish - 2
24 shallots - 3
12 sprigs rosemary - 4
400 ml liquid cream - 5
2 glasses dry white wine - 6
60 g butter - 7
4 tablespoons olive oil - 8
2 sprigs chives - 9 300 ml dry white wine
- 10 4 knobs butter
- 11
salt - 12
pepper - Total weight: 3,460 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, in a closed jar.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 31 min. | 1 hour 19 min. | 1 hour 50 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 5 min.
Take 12 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 - 5 min.
Peel 24 shallots, slice thinly, and separate into rings.
Stage 3 - 35 min.
Pour 4 tablespoons olive oil into a pan on low heat, add 60 g butter cut in small pieces and allow to melt. Then add sliced shallots, keeping back a tablespoonful. Stir well, salt and pepper, then mix again.
Cover and leave to cook, stirring from time to time so that all the shallots brown evenly, not just those on the bottom of the pan, and to break up the rings into ribbons.
Cover and leave to cook, stirring from time to time so that all the shallots brown evenly, not just those on the bottom of the pan, and to break up the rings into ribbons.
Stage 4 - 10 min.
When the shallots are thoroughly cooked and browned (about 35 minutes), uncover and pour 2 glasses dry white wine over to add a hint of acidity, otherwise the shallots will be a bit too sweet.
Continue cooking uncovered until all the wine has evaporated, stirring and scarping the bottom of the pan well. Check seasoning.
Set aside.
Continue cooking uncovered until all the wine has evaporated, stirring and scarping the bottom of the pan well. Check seasoning.
Set aside.
Stage 5 - 20 min.
Put 300 ml dry white wine in a small pan on medium heat, add the remaining tablespoonful of shallots, season with salt and pepper and reduce until only a tablespoonful of liquid is left.
Stage 6 - 2 min.
Add 400 ml liquid cream, season again, and bring to the boil.
Stage 7 - 5 min.
Pour the contents of the pan through a fine strainer...
Stage 8 - 2 min.
...and press the shallots well to extract all the flavour.
Stage 9 - 10 min.
Pour the cream back into the pan, put on low heat and leave to thicken slowly.
At the last minute, incorporate 4 knobs butter while beating.
Keep hot.
At the last minute, incorporate 4 knobs butter while beating.
Keep hot.
Stage 10 - 5 min.
Prepare the steamer: in a large pan put about 2 cm or 1 inch of water and add 12 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 11 - 2 min.
Stage 12 - 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 13
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 14 - 5 min.
If necessary, reheat the fondue of shallots, 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 2 sprigs 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 2 sprigs 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.
Nutritional information
How much will it cost?
- For 12 people : 25.00 €
- Per person : 2.08 €
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.
Source
Adapted from a Bacchus meeting recipe.More recipes?
This recipe uses (among others) | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Smoked eggs, Lemon creams, Two-cheese quiche, Spring veal sauté , Langoustine gratin, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Rolled chestnut and apple brioche, Lime confectioner's custard (pastry cream), Kouign-amann brioche, Sautéd broccoli with ham, Oat financiers for Louise, ... All |
| Shallot: You can get more informations, or check-out other recipes which use it, for example: Mushroom velouté, Grilled fillet of salmon with corn salad cream, Beans with tomatoes, Warm salad of potatoes and purple artichokes, Crunchy verrines, ... All |
| Rosemary: You can get more informations, or check-out other recipes which use it, for example: Stuffed tomatoes and courgettes, Beef braised in reduced red wine, Herb olive oil, Provençal braised carrots, Spaghetti with mushrooms, ... All |
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