New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Steamed, whole brown trout
  • You are here: New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Steamed, whole brown trout
  • Steamed, whole brown trout
    1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
    Loading ... Loading ...
    By Andreas Viestad

    Steamed, whole brown trout

    Share
    Print Friendly
    Servings: 6

    PREPARATION:

    • 1

      Put the fish in a large, oval fish pan. Add cold water until it covers the fish, around 1.3 gallons. Stick a meat thermometer into the thickest part of the fish. Add salt and bay leaves. Bring it to a boil. When the water is just barely boiling, turn off the heat. Let the fish steam in the pan until the thermometer shows a core temperature of between 150 and 163°F.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S09 E08 Rain and Rainbows. Bookmark the permalink.
  • Comments

  • Related articles

  • Servings: 6

    PREPARATION:

    • 1

      Put the fish in a large, oval fish pan. Add cold water until it covers the fish, around 1.3 gallons. Stick a meat thermometer into the thickest part of the fish. Add salt and bay leaves. Bring it to a boil. When the water is just barely boiling, turn off the heat. Let the fish steam in the pan until the thermometer shows a core temperature of between 150 and 163°F.

  • Recipes and articles

  • Join us on Facebook

  • Recent Recipes