Usuba
Steamed Trout with Mashed Potatoes and Garlic Butter
Tender fish steamed with rosemary, served with creamy mashed potatoes and fragrant garlic butter. The dish is garnished with roasted cherry tomatoes and crispy rosemary. The garlic butter can be prepared in advance and reheated before serving.
- Total
- 60 min
- Standard serving
- 254.3 g
Ingredients
Total 12
Instructions
- 1
Step 1
Peel the potatoes and bring to a boil over medium heat in salted water.
- 2
Step 2
Clean the fish by removing scales, entrails, and gills. Rub the outside and inside with salt and pepper. Place a sprig of rosemary inside each fish and steam for 25 minutes.
- 3
Step 3
Heat 80 ml of olive oil in a pan over low heat. Add the remaining rosemary and leave for about 4 minutes — it should become crispy but not lose its color. Blot with a paper towel and set aside.
- 4
Step 4
Finely chop the garlic, thyme, and parsley (use only the leaves). Melt 100 g of butter over low heat with the garlic until it becomes slightly golden, but does not start to burn. Add the thyme and parsley, season well with salt and pepper. Stir and reduce the heat to minimum.
- 5
Step 5
Remove the cooked potatoes from the heat, drain the water, and mash them with a potato masher or blender. Add the cream and remaining butter. Strip the leaves from the sprigs of fried rosemary, chop them finely, and add to the mash. Mix thoroughly and season with salt to taste.
- 6
Step 6
Fry a bunch of cherry tomatoes in the remaining olive oil for 3 minutes.
- 7
Step 7
Place the cooked fish on a plate and drizzle with warm garlic oil. Arrange mashed potatoes alongside and garnish with a sprig of fried cherry tomatoes.
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