Steamed trout with garlic butter
6 servings
60 minutes
Steamed trout with garlic butter is a true embodiment of sophistication and harmony of flavors. The delicate fish retains its juiciness when steamed, while the aromatic bouquet of rosemary and thyme adds noble herbal notes. Garlic butter, slowly infused with creamy butter, envelops the trout with warmth and depth of flavor. Served with airy mashed potatoes enriched with cream and fried rosemary adds a velvety texture, while caramelized cherry tomatoes bring a light tang and freshness. This dish is not only nourishing but also elegant — the perfect choice for those who appreciate exquisite simplicity and a deep palette of flavors. It is wonderfully suited for a festive dinner or a cozy family evening.
1
Peel the potatoes and put them to boil in salted water over medium heat.
- Potato: 1 kg
- Salt: to taste
2
Clean the fish from scales, entrails, and gills, rub it inside and out with salt and pepper. Place a sprig of rosemary inside each fish and steam for twenty-five minutes.
- Golden trout: 2 pieces
- Rosemary: 4 stems
- Salt: to taste
- Ground black pepper: to taste
3
Meanwhile, heat 80 ml of olive oil in a pan over low heat, add the remaining rosemary, and leave for about four minutes: it should become crispy but not lose its color. Pat dry with a paper towel and set aside.
- Olive oil: 100 ml
- Rosemary: 4 stems
4
Make garlic butter: finely chop garlic, thyme, and parsley (use only the leaves of the herbs). Melt 100 grams of butter over low heat with the garlic. It's important that it doesn't burn but turns slightly golden. When the butter melts, add thyme and parsley, season well with salt and pepper. Stir and reduce the heat to minimum.
- Garlic: 3 cloves
- Thyme: 3 stems
- Parsley: 0.5 bunch
- Butter: 150 g
- Salt: to taste
- Ground black pepper: to taste
5
Remove the cooked potatoes from the heat, drain the water, and mash them into puree with a masher or blender. Add cream and the remaining butter. Remove the leaves from the fried rosemary sprigs, chop finely, add to the puree, and mix thoroughly. Season with salt to taste.
- Potato: 1 kg
- Cream: 100 ml
- Butter: 150 g
- Rosemary: 4 stems
- Salt: to taste
6
Fry the tomato branch in the remaining olive oil for three minutes.
- Olive oil: 100 ml
- Cherry tomatoes: 7 pieces
7
Place the cooked fish on a plate, drizzle with warm garlic oil, add mashed potatoes beside it, and garnish with a cherry branch.
- Golden trout: 2 pieces
- Butter: 150 g
- Potato: 1 kg
- Cherry tomatoes: 7 pieces
