Steamed Trout Fillets with Chive Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About

Other fish fillets can be used for this recipe and the stuffing can also be varied. Matchsticks of fennel, softened first in a bit of oil or butter, are a good alternative and mixed chopped herbs with breadcrumbs and butter another.


  • 2 shallots, very finely chopped
  • 1 tablespoon oil
  • 175 g (


Sweat halt the shallots in the oil. Add the mushrooms, lemon juice, salt and pepper. Sauté until the mushrooms give off their juices, then boil hard until all the juices have evaporated.

Blanch the lettuce by placing in a colander and pouring boiling water over them. Drain on tea towels.

Trim the fillets and remove any bones with tweezers. By running your finger against the grai