Steamed Salmon Trout with Sea Salt and Slivers of Vegetables

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

This is a quick and simple dish, especially if your fishmonger fillets the salmon trout for you. It can be prepared well in advance and cooked when needed. The actual cooking only takes a matter of minutes so it is ideal for a dinner party. For the calorie-conscious, leave the oil out of the sauce and add a little more fish stock instead.

Ingredients

  • 1 X 800 g/ lb salmon trout
  • 2 small carrots
  • 4 large spring onions
  • 1 small courgette
  • 8 asparagus tips
  • 16 mangetout
  • 1 red pepper, weighing about 150 g/5 oz
  • 175 ml/6 fl oz fish stock
  • 1 tsp sea salt
  • 50 ml/2 fl oz olive oil
  • 25 ml/1 fl oz white wine vinegar

    Method

    Scale and fillet the salmon trout and remove the line of small bones that runs down the middle of each fillet using a pair of pliers. Skin the fillets, then cut across into two equal portions.

    Peel the carrots and cut diagonally into thin slices about 5 cm/2 inches long. Peel the spring onions and cut each one into four or five slices. Cut the courgette in the same way as the carrot, peel the asparagus and once again cut into slices diagonally. Top and tail the mangetout.

    Quarter the red pepper and remove its seeds, cut it up quite small and put in a pan with the fish stock. Bring to the boil and simmer for about 15 minutes or until very soft. Purée in a blender or food processor until smooth, then pass through a fine sieve or muslin.

    Place the fillets of trout into a steaming pan, sprinkle with the sea salt and strew the vegetables over the top. Place over boiling water and steam for 3 minutes. After 3 minutes, the fish should still be slightly pink in the centre and the vegetables should retain a little crunch. While the fish is cooking, bring the pepper purée to the boil along with the olive oil and the white wine vinegar. Season with a little sea salt and boil rapidly for about a minute until the oil and the pepper purée emulsify.