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.