Steam-Baked Trout

Steam-Baked Trout © kvalifood.com

Steam-baked trout is an elegant and gentle way to cook fish: the trout are seasoned inside and steamed in the oven with white wine. The cooking liquid goes into the hollandaise sauce, so none of the flavor is wasted. A fine dish that is surprisingly simple to make.

Ingredients

Yields 4 servings

  • 4 portion-sized trout
  • salt
  • white pepper
  • 2 tbsp shallots, finely chopped
  • ½ dl dry white wine

To serve

  • potatoes
  • hollandaise sauce

Directions

Prepare the trout

Preheat the oven to 400°F (200°C). Clean, rinse, and dry the trout. Season the insides with salt, white pepper, and finely chopped shallots.

Steam in the oven

Place the trout in a well-greased ovenproof dish. Pour the white wine over. Cover the dish tightly with foil. Bake in the middle of the oven for 20–25 minutes.

Use the cooking liquid

Carefully pour the liquid from the dish through a sieve. Use it in the hollandaise sauce in place of the vinegar reduction — it gives a great depth of flavor.

Serving

Serve the trout with potatoes and hollandaise sauce.

Notes

  • The cooking liquid from the trout is full of flavor — it works perfectly as the base for the hollandaise sauce.
  • Whole portion trout of about 250–300 g are ideal for this dish. Larger trout will need more time in the oven.
  • Check whether the trout are done by gently pulling the dorsal fin. If it comes away easily, the fish is ready.
  • The white wine can be replaced with a mixture of water and lemon juice, but wine gives better depth.
  • Fresh dill or tarragon inside the trout are good alternatives to shallots.