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.
30 minutes
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.
Trout fillets, bones removed
0 oz
Green Beans, ends trimmed
0 oz
Unsalted Butter, diced into small pieces
tablespoons
Shallots, minced
each
tablespoons
Chives, minced
tablespoons
to taste
to taste
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.
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.
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.
Chop fresh herbs such as parsley, chervil, or chives and sprinkle them over the dish just before serving for a fresh, herbaceous note.
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.
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.
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