| Prep: 45 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 645 | 39g | 16g | 44g |
| sugars | fibre | protein | salt |
| 3g | 7g | 52g | 1.2g |
Why I Love French Steamed Trout with Fine Herbs and Candied Lemon, Accompanied by Sauteed New Potatoes in Butter and Crunchy Green Beans
As an Irish Bostonian, my love for diverse cuisines has led me to The City of Light—Paris. I was truly inspired by the quintessential French dishes I’ve tasted, one of my favorites being the delicious Steamed Trout with Fine Herbs and Candied Lemon, Accompanied by Sauteed New Potatoes in Butter and Crunchy Green Beans. This dish brings forth an elegant mixture of different flavours, manifesting the simplicity & sophistication of French cuisines.
A Fusion of Flavours
This French food combines the earthy flavor of trout with the fragrance of mixed herbs and the tang of candied lemon. The supporting act of sautéed new potatoes in a garlic-butter marinade and the vibrant crunch of green beans strikes the right balance. It is somewhat similar to classics like Poisson au Beurre Blanc and Trout Almandine. And wouldn’t it pair perfectly with a wine like Sauvignon Blanc or a delightfully zesty Sancerre?
French Cuisine: A Rendition of Grandeur on a Plate
When creating this fantastic recipe, Julia Child, the queen of French cooking, was my inspiration. Her emphasis on good, fresh ingredients and the marriage of beautiful flavors in dishes strikes a chord with my own philosophy of cooking. I always appreciated her ability to highlight the essential tastes of the ingredients without overwhelming the dish.
What really draws me to French cuisine, and particularly our Steamed Trout with Fine Herbs and Candied Lemon, Accompanied by Sauteed New Potatoes in Butter and Crunchy Green Beans, has always been its meticulous preparation and inherent elegance. And, trust me, each flavorful bite rewards the effort you’ve put in.
This dish also reminds me of family suppers back in Boston, where we would often have seafood as the star of the show. There’s nothing better than bonding over a good meal, right?
So, whether you’re planning a fancy dinner party or simply indulging yourself, this delicacy is certain to transport you straight to a quaint French bistro!
What You’ll Need
- 6 whole trout, cleaned and gutted
- 2 tablespoons of olive oil
- 2 tablespoons of mixed fresh and finely chopped herbs (e.g., parsley, chives, dill)
- 2 tablespoons of butter
- Salt and pepper to taste
- 3 lemons, two of them candied
- For the sauteed new potatoes:
- 2 pounds of new potatoes
- 4 tablespoons of butter
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of fresh parsley, finely chopped
- For the crunchy green beans:
- 1 pound of green beans, washed and trimmed
- 2 tablespoons of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Method
Step One
Start by preparing the trout. Rinse the trout under cold water and pat it dry. Rub the trout inside and out with the olive oil and sprinkle it with the mixed herbs. Sprinkle salt and pepper to your taste. Slice one of the lemons and slot the slices, along with the candied lemon, into the cavity of each trout. Set the trout aside for now.
Step Two
Next, prepare the new potatoes. Wash and half the potatoes. Melt the butter in a large pan over medium heat and add the garlic. Cook the garlic until it becomes fragrant, after which you add the potatoes. Season with salt and pepper and continue to cook on medium heat until the potatoes are golden brown and crisp on the outside but still tender on the inside. Once cooked, sprinkle the potatoes with the fresh parsley and take the pan off the heat.
Step Three
Now, prepare the green beans. Heat the olive oil in a separate pan over medium heat. Add the green beans and season with salt and pepper. Cook the beans, stirring frequently, until they become bright green and crisp-tender. Remove the pan from the heat and set aside.
Step Four
Steam the trout. Set up a steamer and place the trout in the steamer basket. Steam the trout for about 10 minutes, or until it’s cooked through and the flesh is opaque. Be careful not to overcook the trout, as it can easily become too dry.
Step Five
Finally, serve the trout with the sautéed new potatoes and green beans. To serve, place each trout on a plate, add a portion of the potatoes and beans on the side, and garnish with lemon wedges and extra fresh herbs if desired. Enjoy your delicious and wholesome meal!
