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    Steamed Trout with Almondine Beurre Blanc

    clock-icon30 minutes
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    Pixicook editorial team

    Delight your palate with this elegant and simple steamed trout, dressed in a nutty and rich almondine beurre blanc. It's a perfect balance of delicate flavors and textures, ideal for a refined yet easy-to-prepare dinner for two.

    Ingredients for Steamed Trout with Almondine Beurre Blanc

    units in
    USchevron
    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Trout fillets

    0 oz

    Substitute chevron-down

    Unsalted Butter, divided, cold, diced

    tablespoons

    Substitute chevron-down

    Sliced Almonds

    tablespoons

    Substitute chevron-down

    Minced Shallot

    tablespoons

    Substitute chevron-down

    Dry White Wine

    tablespoons

    Substitute chevron-down

    Minced Parsley

    tablespoons

    Substitute chevron-down

    Lemon Juice

    to taste

    Substitute chevron-down

    How to Make Steamed Trout with Almondine Beurre Blanc

    1. Season the Fish

    Season the fish fillets with salt on both sides and let them rest for at least 10 minutes. This allows the salt to penetrate the surface, seasoning the fish throughout. Place a steamer on the stove with plenty of water and bring it to a boil.

    2. Steam the Fish

    Place the seasoned fish fillets in the basket of the steamer and cover. Cook for 8-10 minutes or until the fish just flakes when tested with a fork. The steam will gently cook the fish, preserving its moisture and delicate flavor.

    3. Cook Aromatics

    In a small pot over medium heat, melt 1.5 tablespoons of the butter. Add the sliced almonds and toast them, stirring frequently, until they are lightly browned and fragrant. This should take about 3-4 minutes. Once the almonds are just starting to brown, add the minced shallot to the pot with a pinch of salt. Cook for 2-3 minutes until the shallot is softened but not browned.

    4. Deglaze

    Pour in the dry white wine and let the mixture reduce by about 80%, which will concentrate the flavors and remove the sharp taste of alcohol, leaving behind a subtle fruity note. This process should take around 3-5 minutes.

    5. Emulsify

    Reduce the heat to low and begin to whisk in the cold diced butter, a few pieces at a time, until fully incorporated and a thick emulsion is formed. Keep the heat low to ensure that the sauce emulsifies without breaking, resulting in a luxuriously smooth and creamy texture. One of the reasons that a sauce like this can break, is if you evaporate off too much water. Keeping the heat low will help to prevent that.

    6. Finishing Touches

    Once the fish is cooked, stir in the minced parsley Adjust the seasoning with additional salt and lemon juice as needed. Carefully remove the steamed fish from the steamer and place each fillet on a warm plate. Spoon the almondine beurre blanc generously over each piece of fish. Serve immediately and enjoy the harmony of subtle flavors and the richness of the almond-infused butter sauce.

    Variations

    Salmon with Dill Beurre Blanc

    Replace white fish with salmon fillets and add fresh dill to the sauce for a classic pairing.

    Beurre Blanc Sauce

    Beurre blanc is a classic French sauce made with butter, shallots, and an acid (usually white wine vinegar or lemon juice). This emulsified sauce can be flavored with various herbs, spices, and aromatics to complement different dishes.

    Steaming the Protein

    Steaming is a gentle cooking method that preserves the moisture and delicate texture of proteins. While we're using white fish here, you can steam other types of fish, shellfish, or even chicken breasts using the same method.

    Shrimp with Citrus Beurre Blanc

    Steam shrimp and use a combination of orange and lemon juice in the beurre blanc for a bright, tangy sauce.

    Citrus Twist

    Replace the traditional white wine in the beurre blanc with a citrus juice like grapefruit or blood orange for a tangy twist. Add some zest to the sauce for an extra burst of flavor.


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