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Steamed Sea Trout with a Ginger & Tomato Sauce



I received some lovely Sea Trout Supremes from Seafresh the other day and couldn't wait to try them. So here I am with a delicious fish dish for Friday that I think you are really going to fall in love with! If you aren't already aware of it, Seafresh is an on line fish monger, which sells quality fish, seafood, poultry and meat.  I was incredibly impressed with both their product and their delivery service!  There was absolutely nothing that I could fault with any of it. Feel free to read about my experience here.


These beautiful trout supremes are sourced from the ice cold waters of Scotland and the Faroe Isles in the North of Scotland.  Skinned and boned, and frozen individually, this beautiful fish is a part of the salmon family and contains  health benefits similar to Salmon, being rich in Omega 3 fish oils.  Scotland is famous for its trout and salmon, so I was really excited to be able to try this today.  (Let it be noted that I thawed the fish completely prior to cooking so the cook times relate to thawed fish.)


Because it is a lovely piece of fish, I wanted to give it a really simple treatment so that the flavour of the fish would shine through.  I thought about pan frying it, but then decided to steam it instead.



I placed the fillets on an oiled sheet of aluminium foil and brushed them with oil, and then I seasoned them lightly with salt and white pepper.


Further to that I julienned some basil leaves and scattered them over top and squeezed over the juice of a fresh lemon.


I sealed up the packet and lay it aside so I could start my sauce.


I decided on a Ginger and Tomato Sauce, which might sound a bit unconventional, but let me assure you the flavours work beautifully with an oily fish such as Salmon or Trout. 


I peeled and de-seeded two large tomatoes and popped them into the jug of my immersion blender and added a quantity of sliced peeled fresh ginger root.  I blitzed the two together until they were quite smooth and then I passed them through a sieve into a non-reactive saucepan. 


I then set it aside until I had cooked the sea trout.


I steamed the trout, in the packet, in a basket over boiling water for about 8 minutes, at which time it was cooked perfectly.


To finish the sauce I heated it gently over moderate heat just to the boiling point, whereupon  began to whisk the butter into it a small  bit at a time resulting in a silky glossy and rich sauce.


To serve I spooned a portion of this beautifully flavoured sauce onto each heated dinner plate and laid a fillet of the steamed sea trout on top.  We enjoyed this beautiful fish dish along with some boiled new potatoes and steamed green beans.  It was a dinner made in heaven. Elegant and yet quite simple. Delicious!

Yield: 4
Author:

Steamed Sea Trout with a Ginger & Tomato Sauce

Perfectly cooked fish is steamed and served with a snappy and lush sauce flavoured with ginger and tomato.  Delicious! You will need a steaming basket/rack to cook the fish.

ingredients:

  • 4 Sea Trout fillets, skinned
  • 1 TBS light olive oil
  • 8 basil leaves, rolled and julienned
  • the juice of one lemon
  • fine sea salt and freshly ground white pepper to taste
For the Ginger & Tomato Sauce:
  • 2 large beef steak tomatoes, peeled and seeded
  • 55g fresh ginger, peeled and sliced (2 ounces)
  • 45g salted butter (3 TBS)

instructions:

How to cook Steamed Sea Trout with a Ginger & Tomato Sauce

  1. Tear a sheet of aluminium foil large enough to enclose the fish fillets in a single layer. Oil it lightly. Place the fish fillets onto it and brush each with some oil. Season with salt and pepper and sprinkle with the basil leaves. Squeeze the juice of the lemon over top. Pull the foil over top to enclose completely, leaving some air space. Seal tightly and set aside.
  2. Put the tomatoes and ginger into the cup of an immersion blender or liquidiser. Blitz until smooth and then pass through a fine sieve. Discard any solids.
  3. Put the packet of fish in the basket of a steamer, over boiling water. Cover the steamer. Steam over the boiling water for 7 to 8 minutes until cooked through. Remove and set aside while you finish the sauce.
  4. Place the sauce in a saucepan and bring just to the simmer. Don't allow it to boil. Break the butter into bits and whisk in a bit at a time until you have a lovely glossy sauce. Taste and adjust seasoning.
  5. Place a pool of sauce on each of four heated dinner plates. Place a cook fillet of Sea Trout on top of each and serve with your favourite vegetables.

NOTES:

Regular trout and salmon can also be cooked in this manner.
Created using The Recipes Generator



If you can't get Sea Trout Supremes you can also use ordinary trout fillets or salmon fillets  and cook them in the same manner with excellent results. The cook time will vary. 

A few things about Seafresh:
  • Same Day dispatch on orders received before 1 PM.
  • All packages are carefully hand packed.
  • Free delivery on orders above £50, £8 on orders below that amount. 
  • Responsibly and sustainably sourced.
  • Air Blast Frozen at source within 4 hours of being caught.
  • Wide variety to choose from. 
Do check them out on their website to find out more.
Follow them on Facebook, Twitter and Instagram.

Note - Although I was gifted with product free of charge for the purposes of review, I was not required to write a positive review in exchange, nor would my integrity allow me to recommend anything if I did not truly like it. Any and all my opinions are my own entirely.



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Marie Rayner
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4 comments:

  1. Replies
    1. You are welcome Monique! I hope you will try some of them! xoxo

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  2. I adore sea trout so am feeling hungry right now.

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