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Steamed Trout in a Multicooker
Instructions
I prepare the ingredients. In this example the fish is cooked in a Tefal multicooker, but the sequence is the same for other brands of multicooker, as well as for standalone steamers. It is worth noting that river trout is small, so it can be cooked whole or split into two. Sea trout is larger, so I cut it into portion-sized steaks for convenient cooking.
This fish is usually sold already gutted, so all that is left is to scrape off the scales (they are very small and come away easily with a knife), then remove the gills and fins. I rinse the trout under running water and pat it dry with a paper towel – dry fish takes up the seasoning better.
I cut the body into portion-sized pieces 4–4.5 cm wide. The head will come in handy for a rich fish soup – I don't throw it away!
If there is no need to cook all the fish at once, some of the steaks can be frozen, while I sprinkle the amount I need with salt and fish seasoning. I leave the steaks to stand like this for 3–5 minutes – a "mini-marinade" that helps the flavour penetrate.
I pour 1 litre of water into the bottom bowl of the multicooker. On top I fit the dedicated steamer tray – it is this "double construction" that provides the steam cooking.
I lay out 2 steaks (or as many as you like). You can place more pieces of fish on the tray, but they should lie in a single layer with at least small gaps between them so the steam can escape – the "secret" to even cooking.
I click the multicooker lid shut. I press the "menu" button and set the "steamer" mode. Then I use the cursor to select the "product type" – "fish", and the cooking time is displayed automatically – 25 minutes. It can be increased by about 5 minutes in manual mode if the tray is completely full, or reduced by 5 minutes if cooking a single steak. I press the "start" button.
When the set time is up, an audio signal sounds to indicate that cooking is finished. If you don't take the fish out straight away, the multicooker automatically switches to a keep-warm programme and holds the fish hot for up to 1 hour, then turns itself off. This is a "handy feature" for busy cooks.Steamed trout cooked in a multicooker is considered a dish in its own right. The steaks just need a few pieces of tomato and some fresh herbs to go with them. But if you like, you can serve them with boiled potatoes or rice. Cooked this way, the fish keeps all its beneficial properties and flavour, turning out juicy, appetising, and easy to digest. Steaks like these will look wonderful on a festive table.
Tips
- 1
Choosing fresh trout is the key to a tasty result. At the market I check four things: 1) clear, bulging eyes (cloudy = old fish); 2) bright red gills (pale = more than 2 days old); 3) scales sitting tightly against the skin (coming away easily = spoiled); 4) a fresh sea or river smell, with no hint of "mud" or "ammonia". The body should be firm – press a finger into the side and the dent should spring back quickly. Best seasons: autumn–winter for sea trout, spring for river trout. Frozen trout works too, but it must be thawed in the fridge for 12 hours.
- 2
Steam vs boiling vs oven – the key to keeping the omega-3. Frying and stewing in water destroy 30–50% of the polyunsaturated fatty acids (high heat, contact with water). Steaming at 100 °C, without direct contact with water, preserves 90–95% of the omega-3 and of vitamins A, D, and E. For a dietary diet, for athletes, and for healthy-eating cooking, steam is the best choice. Alternatives to steaming: baking at 160 °C in foil (also gentle), or poaching in boiling water for 5 minutes (quick, but less healthy). For a similarly "healthy" approach, try whole trout baked in foil in the oven.
- 3
A minimum of spices – the key to the flavour of the fish itself. Good trout is a self-sufficient product. Salt + lemon juice (or zest) + black pepper is the "classic" set. Strong spices (curry, paprika, caraway) will overpower the delicate flavour of the red flesh. To experiment, you can add: fresh dill (a classic with fish), rosemary (1 sprig for aroma), dry white wine (1 tbsp in the bowl under the steamer gives "wine" notes to the fish), or sea salt with seaweed (for a "Japanese" touch). The main thing is not to drown out the flavour of the fish.
- 4
Using the trimmings – the key to a thrifty cook. The head, tail, and fins of the trout are the "golden" part for fish soup. They contain collagen (to "thicken" the broth), gelatine (for "richness"), and plenty of flavour notes. After cleaning the fish, freeze them separately (in a bag), build up heads from 2–3 fish, then make a "double" fish soup. The tail and bones are good for stocks for rice dishes (paella, risotto). A similar principle of "using every part of the fish" is applied in salmon head soup – the same approach for red fish.
FAQ
Can trout be cooked in a multicooker without the "steamer" mode? +
Yes, there are several alternative ways in an ordinary multicooker. "Stew" mode – pour 200 ml of water or white wine into the bowl, put the fish straight in the bowl, and stew for 20–25 minutes. "Bake" mode – grease the bottom with oil, lay out the fish, and cook for 25–30 minutes (it will have a light crust). "Milk porridge" mode – a gentle, low-temperature setting, ideal for delicate fish. Without the steam mode the fish will turn out more "boiled", but still tasty. If you have a multicooker-pressure cooker, you can use "Fish" for 5–7 minutes under pressure.
How long does trout take to steam? +
It depends on the size and number of steaks. 1 steak (200–250 g) – 15–20 minutes. 2 steaks – 20–25 minutes. 4–5 steaks (a full tray) – 25–30 minutes. A whole river trout of 500 g – 20 minutes. A large whole sea trout of 1 kg – 35–40 minutes. Signs of doneness: the flesh becomes "opaque" (turning from dark pink to light pink), comes away from the bones easily with a fork, and releases a white "set" liquid. It is hard to overcook, but 15 extra minutes will make the fish "dry" and less aromatic.
What to serve with steamed trout? +
Classic side dishes. Vegetables: steamed broccoli, steamed asparagus, grilled courgette, roasted cauliflower, boiled potatoes with dill. Grains: basmati rice with lemon zest, couscous with herbs, quinoa with fresh pepper. Sauces: "hollandaise" (with butter and lemon), dill-and-sour-cream, white wine + cream + garlic, salsa with avocado and mango. From salads: "Niçoise" with green salad, a simple tomato one with basil, Greek with feta. With drinks: dry white (Chardonnay, Sauvignon Blanc), dry rosé, mineral water with lemon. Always serve with a wedge of lemon on the side.
What can replace trout in this recipe? +
Any red or fatty fish is suitable for steaming. The best alternatives: salmon (a classic, fattier), coho salmon (more tender than trout, wild salmon), pink salmon (budget-friendly, a little drier), greenling (soft white flesh), mackerel (for a "fatty" option), sea bass (firm white flesh). From the "non-red" fish: cod, pollock, hake – but these need more time and seasoning. Carp and catfish are not suitable – they are "muddy" and not the best choice for steaming. Adjust the cooking time to the thickness of the steak: 5 minutes of steam per 1 cm of thickness.
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