Steaming is a wonderful way to cook fish. It preserves the natural pristine flavor of the fish and the delicate texture of the flesh, especially of flaky white-fleshed fish such as haddock, halibut, sole, and salmon. Season the fish and cook in a steamer over simmering water in a closed pot. Aromatics—herbs, spices, and vegetables—can be added to the water for more flavor. Cook the fish until the flesh is set and no longer translucent in the center—except salmon, which is best if its center is still translucent. Steaming has the added benefit of retaining all the internal moisture of the fish, but don’t overcook the fish or it will dry out. Like baked fish, fish to be steamed can be wrapped in aromatic leaves or branches. Steamed fish goes particularly well with sauces such as Salsa Verde (page 45) and Pesto (page 230) and any butter sauce. Steamed sole is ethereally light and beurre blanc (butter sauce) adds acid and richness. Other tasty sauces to consider are Salsa Verde (page 45) or an herb butter (see page 48) or, for a very pure meal, a simple drizzle of extra-virgin olive oil and a squeeze of lemon.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Trim any bones or skin from: 1 1/2 pounds sole fillets (petrale, rex, lemon, or Dover).
Step 2
Season the fillets with: Salt.
Step 3
Prepare: 1 cup Beurre Blanc (Warm Butter Sauce; page 228).
Step 4
Set aside over a pot of warm (but not hot) water or in a thermos to keep warm.
Step 5
Fill a pot with water to a depth of about 2 inches and bring to a boil. Arrange the fillets in a steamer and place over the boiling water. Cook until set but still moist. This will take from 4 to 7 minutes, depending on the thickness of the fish. Remove the steamer from the pot and transfer the fish to a warm serving plate or individual plates. Spoon the beurre blanc over the fish. Garnish with: 2 tablespoons chopped fresh tender herbs, such as chervil, parsley, chives, or tarragon.
Variation
Step 6
If nasturtiums are available, remove the green stems from a handful, chop the flowers, and stir them into the finished butter sauce. They add a wonderful color and flavor that complements the sole.
