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.
344 K 3.8/5 (36 reviews)
1 hour
Easy
12 people
13 IngredientsLast modified on: March 29th 2020
For 12 people, you will need:
- 1
12 fillets fish - 2
2 shallots - 3
12 sprigs rosemary - 4
400 g liquid cream - 5
2 glasses dry white wine - 6
60 g butter - 7
4 tablespoons olive oil - 8
2 sprigs chives - 9 300 g dry white wine
- 10 4 knobs butter
- 11
600 g onion fondue - 12
salt - 13
pepper - Total weight: 3,510 grams
Change measures:
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 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 - 20 min.
Put 300 g dry white wine in a small pan on medium heat, add 2 shallots minced, season with salt and pepper and reduce until only a tablespoonful of liquid is left.
Stage 3 - 2 min.
Add 400 g 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 4 knobs butter while beating.
Keep hot.
At the last minute, incorporate 4 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 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 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 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.
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 | 400 RDI=150 % | 570 RDI=50 % | 640 RDI=100 % | 4,340 RDI=220 % | 18,160 RDI: 220 % |
| 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 12 people : 25.80 €
- 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 meurette, Baked Camembert, Loaf for "les filles'", Boulangère potatoes, Eggs in tomato shells, ... See them all 7
Liquid cream
Like these other recipes: Chestnut cake, Fresh spinach with cream, Salmon with sorrel, Pear and strawberry verrine with tiramisu cream, Tenderloin steak with beetroot tops and mushrooms, ... See them all 170
Butter
Like these other recipes: Spinach on toast with bechamel, Baked Camembert, Butter cream, Hearty leek and sprout soup, Polenta with spinach and soft-poached egg, ... See them all 473
Fish fillet
Like these other recipes: Curried tuna cubes, Nicholas's fish, Mexican ceviche, Creamy "terre et mer" pots, Pollack fillet baked with rice and vegetables., ... See them all 30
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