One evening, I cooked dinner for my brother and sister-in-law, visiting from Hong Kong. I showed them the silver, gleaming salmon trout that I had bought that morning from Emi at Hampstead Seafoods, my local fishmonger. How long are you going to steam it?
Have the fish scaled and cleaned and cut off the fins. Season the fish lightly. Lightly oil the tray which fits inside the fish kettle, and place the fish on it. Put it in a cool place. Put about
When salmon trout is in season, in early summer, Jersey potatoes and samphire are perfect accompaniments. The samphire, after picking over and rinsing, I simply blanch for about 2 to 3 minutes, drain, and toss in a little butter. If you can get enough of it, it makes a marvellous first course to a fish dinner, eaten like asparagus in the fingers and dripping with melted butter.
Steamed fish needs no sauce, but on the other hand, a white wine and butter sauce would not be out of place. Such a sauce can also be flavoured with soy sauce, crushed lemon grass, fresh ginger or other aromatics, if you wish to heighten the oriental overtones. I like to eat steamed fish with extra-virgin olive oil over it and the potatoes.
© 2000 Frances Bissell. All rights reserved.