Recipe: Assorted Steamed Fish

Name: Panaché de poisson à la vapeur
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 portions
Ingredients: 1 litre de court-bouillon; 300 g de filets de turbot (ou barbue ou saint-Pierre); 300 g de filets de rouget (ou de rascasse); 300 g de filets de merlan; 1 bouquet d'aneth; Sel, poivre du moulin

By smtpat ★ ★ ★ ★ ★ 4.7/5 (6 reviews) Fishes

Prep 10 min

Cook 15 min

Total 25 min

Servings 4 serv.

Ingredients for 4 servings

1 litre of court-bouillon
300 g of turbot fillets (or brill or John Dory)
300 g of red mullet fillets (or scorpionfish)
300 g of whiting fillets
1 bunch of dill
Salt, freshly ground pepper

Step-by-step directions

1 Prepare a court-bouillon, pour it into the bottom of a steamer.

2 Remove the bones, wash the fillets, pat them dry, cut them into four pieces.

3 Strip the dill leaves and keep the stems

4 Roughly chop the leaves and reserve 4 sprigs for decoration

5 Throw the dill stems into the boiling court-bouillon

6 Place the fillets in the top of the steamer, salt, pepper

7 Cover and steam for 8 to 12 minutes, depending on the thickness of the fillets.
** Depending on the type of fish chosen, if some cook faster, remove them immediately

8 Prepare a beurre blanc sauce and add the chopped dill at the end, always stirring, and keep the sauce warm.

9 When the fish is cooked, pour a spoonful of sauce into each of the 4 hot plates

10 Arrange the fillets on top, cover them with a spoonful of dill sauce.

11 Decorate with the reserved dill sprigs and serve immediately.
** Accompany with potatoes and salad

Rascasse Vapeur et dietetique