Steamed Salmon Trout with Basil and Tomato Vinaigrette


Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

Have everything ready in advance for this warm first course, leaving only the cooking of the fish and the final touches until the last minute.


  • 1 X 675 g/1½ lb salmon trout
  • 18 asparagus tips
  • Salt and freshly ground white pepper
  • 3 tomatoes
  • 3 tbsp walnut oil
  • 3 tbsp sherry vinegar
  • 18-20 fresh basil leaves
  • ⅓ head oak leaf lettuce


    Scale, fillet and skin the salmon trout. Remove the line of small bones that runs down the middle of each fillet using a pair of pliers. Cut each fillet slightly on an angle into six pieces.

    Peel the asparagus and tie in bundles of six. Cook in boiling salted water so that they are cooked but still retain a little bite. Refresh in iced water and drain.

    Blanch and skin the tomatoes, then deseed and cut the flesh into small dice. Mix together the oil and the sherry vinegar and add the tomato. Tear the basil leaves into small pieces and add to the vinaigrette. Season to taste.