Steamed Trout with Garlic Butter
Main Dishes | Author's cuisine
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
6
Description
You can splash a little white wine into the water used for steaming the fish to add aroma. The garlic butter can be prepared in advance and heated just before serving.
Ingredients
- Potato - 2 lbs
- Golden Trout - 2 pieces
- Marinated cherries - 7 pieces
- Butter - 5.3 oz
- Cream - 3 fl oz
- Olive Oil - 3 fl oz
- Garlic - 3 cloves
- Rosemary - 4 stalks
- Thyme - 3 stalks
- Parsley - ½ bunches
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel the potatoes and place them in salted water to boil over medium heat.
Step 2
Scale the fish, remove the entrails and gills, and rub it inside and out with salt and pepper. Place a sprig of rosemary inside each fish and steam for twenty-five minutes.
Step 3
Meanwhile, heat 80 ml of olive oil in a skillet over low heat, add the remaining rosemary, and let it cook for about four minutes: it should become crispy without losing its color. Pat it dry with a paper towel and set aside.
Step 4
Make garlic butter: finely chop the garlic, thyme, and parsley (use only the leaves of the herbs). Melt 100 grams of butter over low heat along with the garlic. It's important that the garlic does not burn but turns lightly golden. Once the butter has melted, add the thyme and parsley, and season generously with salt and pepper. Mix well and reduce the heat to the lowest setting.
Step 5
Remove the cooked potatoes from the heat, drain the water, and mash them using a potato masher or blender. Add the cream and the remaining butter. Remove the leaves from the roasted rosemary sprigs, chop them finely, and add them to the mashed potatoes, mixing thoroughly. Season with salt to taste.
Step 6
Sauté the branch of tomatoes in the remaining olive oil for three minutes.
Step 7
Place the cooked fish on a serving plate, drizzle with warm garlic butter, add the mashed potatoes beside it, and garnish with a sprig of cherry.
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