Steamed sea-bream and potato Salad

Earlier this month, I wrote a post on how to cook a whole fish in an avalanche of salt in the oven.  Today, instead, I will show you how to steam a whole fish on the stove top.  Today it’s a sea bream … but you can steam any kind of fish like this.  It’s a very easy technique and steaming is an excellent way of cooking fish.

Here are some bits for putting into the fish’s cavity: some parsley, garlic, rosemary and tarragon.   You can use whatever herbs you happen to have. These are to infuse some aroma into the flesh, not to eat.  You will also need some parchment paper and some aluminium foil.

Here is the ‘orata’, the seabream.  It has been gutted and cleaned and scaled.

Stuff the herbs and the gralic in its cavity, then place it on some parchment paper.

Wrap it up nice and tightly in the parchment paper.

Then lay it on a sheet of aluminium foil and wrap it up in that too.

And wrap it up a third time, again in aluminium foil.  The reason we wrapped it in parchment paper the first time is that there have been so many stories going round warning us against the dangers of aluminium in our food that it would be silly not to take some precaution.  The parchment paper acts as a barrier to the aluminium foil.

Now that the fish is snug-as-a-bug in its three-layered shroud, we can proceed with steaming it.

Place it in a casserole dish big enough to hold it …


Add water …

Enough water to cover the fish half way up …

Cover the casserole dish and cook for 30 minutes.


Remove the layers of aluminium foil, and then transfer the fish to large dish.

Get hold of two spoons and a small sharp knife.  Gently remove the layer of skin, which will come away easily now … and use the two spoons to remove the flesh away from the fish’s central bone …

See how tender and white the flesh is …

On the left are the remains of the fish (to be thrown away) and on the right is what has been filleted with two spoons …. succulent, tender, moist … awaiting ‘instructions’ as to how to be served!

SERVING THE ORATA

I decided I would serve the orata with some boiled potatoes and asparagus spears.

Here is a bright serving dish …

Cut the asparagus spears in bite size pieces ..

Add some cut-up boiled potatoes …

The fish on top …

Drizzle with plenty of olive oil … sprinkle salt and white pepper …

Strawberry and some marjoram leaves for the colour …

Serve and enjoy!

This is a very healthy dish as well as being quietly delicious — perfect for ladies who diet (and gentlemen too, of course!).  Please note that although it is served at room temperature, it should not be assembled until just before serving.

This is another example of how to make the most of expensive, fresh fish in terms of quantity.  Served like this, as a salad, the one fish will be plenty for four people.


Advertisements

About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s