| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 283 | 13.4g | 2g | 1.5g |
| sugars | fibre | protein | salt |
| 0.3g | 1g | 35.6g | 0.3g |
Why I Love French Steamed Trout with Herbs
I’ve always loved the balance and harmony in French cuisine. Smack in the middle of wonderful simplicity and complex flavors, I discovered a standout – the recipe for the magnificent dish, Steamed Trout with Herbs.
My Love for French Cuisine
Ever since I was young, and before my palate developed a penchant for the umami flavors of my Japanese heritage, I fell in love with the charm of French cuisine. There was this magic in the way French chefs and cooks raison d’être seemed to be this masterful blend of textures, colors, and flavors.
And on one of my several culinary escapades in the countryside of Provence, I happened upon a local rendition of the classic Steamed Trout with Herbs. Possibly inspired by the cooking philosophy of Julia Child, the simple yet refined recipe was a delightful revelation.
Steamed Trout with Herbs: A Culinary Discovery
An encounter with a humble dish of steamed trout, perfumed with fresh herbs is not something you forget. And the ingredients were so charmingly straightforward:
- 6 whole trout, gutted and cleaned
- 1 bunch of fresh dill
- 1 bunch of fresh parsley
- 1 bunch of fresh tarragon
- 1 lemon, thinly sliced
- 3 cloves of garlic, sliced
- 1 tablespoon of olive oil
- 1 cup of dry white wine
- Freshly ground black pepper, to taste
- Sea salt, to taste
The exquisite play of herbs, the lemon’s zesty bite, the earthy whispers of garlic earthy notes, and the sweet, delicate trout all enjoyed a magical symphony in my palate. And since then, I have made this Steamed Trout with Herbs my staple whenever I need to reconnect with my love for simple, flavor-packed culinary masterpieces.
The beauty of this French recipe is that it uncannily aligns with my philosophy of cooking: keeping things as close to nature as possible, just as we do in my native Japan and here, in the Pacific Northwest. This is one culinary love story I am always eager to revisit, and I’m thrilled to share it with you on Your Gourmet Guru.
What You’ll Need
- 6 whole trout, gutted and cleaned
- 1 bunch of fresh dill
- 1 bunch of fresh parsley
- 1 bunch of fresh tarragon
- 1 lemon, thinly sliced
- 3 cloves of garlic, sliced
- 1 tablespoon of olive oil
- 1 cup of dry white wine
- Freshly ground black pepper, to taste
- Sea salt, to taste
Method
Step One
Get your steamer ready by filling it with water and letting it heat up. While your steamer is heating, rinse the trout under cold water. Pat them dry with a paper towel.
Step Two
Season the inside and outside of each trout with salt and pepper.
Step Three
Take a bunch of dill, parsley, and tarragon and chop them finely. Mix the herbs and garlic slices together.
Step Four
Stuff each trout with the herb and garlic mixture. Then arrange the lemon slices on top and inside the trout. Brush each fish with olive oil.
Step Five
Place the prepared trout in the steamer basket. Pour the white wine over the trout. Cover the steamer and let the fish cook for about 15 to 20 minutes, or until the trout is cooked through and flaky.
Step Six
Carefully remove the trout from the steamer. Serve the steamed trout immediately, garnished with a sprig of fresh herbs if desired.
