Pixicook
HomeRecipesSeafoodSteamed Trout with Beurre Rouge and Green Beans
recipe image

Steamed Trout with Beurre Rouge and Green Beans

clock-icon30 minutes
author-image
Author
Pixicook editorial team

Experience the delicate flavors of perfectly steamed trout paired with the rich and tangy beurre rouge sauce, accompanied by crisp-tender green beans. This dish is a harmonious blend of simplicity and elegance, ideal for an intimate dinner for two.

Ingredients for Steamed Trout with Beurre Rouge and Green Beans

units in
USchevron
serves
2 peoplechevron

Trout fillets, bones removed

0 oz

Green Beans, ends trimmed

0 oz

Unsalted Butter, diced into small pieces

tablespoons

Shallots, minced

each

Dry Red Wine

tablespoons

Chives, minced

tablespoons

Black Pepper

to taste

Lemon Juice

to taste

How to Make Steamed Trout with Beurre Rouge and Green Beans

1. Prep

Season the trout fillets with salt at least 10 minutes before cooking to ensure the seasoning penetrates the flesh. Meanwhile, set up your steamer by bringing water to a boil. Trim the green beans, mince the shallot and chives, dice the butter and halve the lemon.

2. Make the Sauce

Heat a small pot over medium heat and add a pad of butter. Sweat the shallots with a pinch of salt until they are soft and translucent. Add the wine and reduce by 80%, concentrating the flavors for a robust foundation for your beurre rouge. Turn the heat to low and whisk in the diced butter a couple of pieces at a time until you've formed a thick emulsion, which will create a velvety sauce with a glossy finish. Cover the pot to keep warm until the fish and vegetables are ready.

3. Steam the Fish and Vegetables

Place the trout fillets in the basket of the steamer and arrange the green beans around the fish. Steam for 7-10 minutes, or until the trout just flakes under pressure and the green beans are bright green and tender-crisp.

4. Finishing Touches

Season the cooked green beans with a pinch of salt. Remove the fish and vegetables from the steamer. Reheat the sauce if needed, and whisk in the minced chives, adding a burst of freshness and color. Season with black pepper and lemon juice, adjusting to your taste. Plate the dish with the beans underneath the fish and spoon the sauce over everything.

Variations

Steamed Salmon with Beurre Blanc and Asparagus

Replace trout with salmon and red wine with white wine and shallots to create a beurre blanc. Pair with steamed asparagus for an equally elegant dish.

Herb Infusion in Steaming Liquid

Instead of just water, infuse your steaming liquid with fresh herbs such as dill, tarragon, or lemongrass. This will impart subtle flavors into the trout as it cooks.

Fresh Herbs Finish

Chop fresh herbs such as parsley, chervil, or chives and sprinkle them over the dish just before serving for a fresh, herbaceous note.

New Side Combinations

Switch up your sides by steaming asparagus, sugar snap peas, or thinly sliced zucchini alongside your green beans, or serve with a quinoa or farro salad for a hearty grain option.

Citrus Zest

Add lemon, lime, or orange zest to your Beurre Rouge sauce for a bright citrus note that complements the richness of the butter and the wine's acidity.

Comments (0)

Add your comment...

Explore More Seafood recipes

Explore More Collections

Broccoli Cheddar Delight Soup

Vegetarian Winter

One-Pot Orzo with Snap Peas, Asparagus, and Basil

Easter Brunch

Hearty Red Lentil Soup

Easy Winter

Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

Quick Easy Shrimp Saute