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Trout: Trout Steaks with Wine and Rosemary

Source of Recipe


From "Classical Southern Cooking" by Damon Lee Fowler



List of Ingredients



• 4 trout steaks (about 6 ounces each), cut 1 inch thick, or other fish steaks
  
• Dry white wine
  
• 4 Tbsp unsalted butter
  
• Pinch of salt
  
• 2 sprigs rosemary, plus additional for garnish, or ½ tsp dried rosemary
  
• 2 thin quarter-sized slices fresh ginger
  
• Lemon juice to taste (optional)
  
• 1 lemon, cut lengthwise, into 8 wedges
  
• Parsley sprigs (optional)
  






Instructions



1. Wash the steaks and pat them dry. Put them in a deep, lidded skillet that will just hold them in one close-fitting layer. Pour in enough wine to completely cover them. Take out the steaks and set them aside on a plate.
   
   
2. Add 3 tablespoons of the butter, a healthy pinch of salt, the rosemary, and the ginger slices to the wine. Turn on the heat to medium-high, bring the wine to a good boil, and let it boil for 3 to 4 minutes to mingle the aromatics with the wine, but not long enough for any of the wine to evaporate.
   
   
3. Add the fish, reduce the heat to an imperceptible simmer, and cover the pan. Simmer until the steaks are cooked through, about 4 minutes more. Do not let them overcook; in fact, if the steaks are not as thick as called for here and are boneless, or if you are using fillets, cover the pan and take it off the heat altogether. Let the fish stand for about 5 to 8 minutes. The residual heat should be enough to cook them through. Take up the steaks onto a heated serving plate as soon as they are done.
   
   
4. Turn up the heat under the pan to high and reduce the liquid to a nice glaze, about half a cup. Remove and discard the ginger and rosemary. (If you have used dried herbs, you may strain the sauce at the end.) Freshen it, if you like, with a squeeze or two of fresh lemon juice, and swirl in the remaining tablespoon of butter.
   
   
5. Pour the sauce over the fish, garnish the platter with the cut lemons and sprigs of fresh rosemary or the optional parsley, and serve at once.
   
   
   Serves 4