Chef’s Canvas: Steamed Trout, re-imagined by the team at Amaya

All it takes is a touch of inspiration, and a few choice vegetable additions freshly picked from our farm and herb gardens, for our team of chefs at Amaya to transform something as simple as Himachali rainbow trout into a truly extraordinary culinary experience. Join us as we take a closer look at the chef’s canvas and uncover one or two secrets behind a beloved dish on our menu: Steamed Trout.

One might reasonably expect exquisitely pan-seared steamed trout fillets would speak for themselves. Light and clean, flaking effortlessly, they naturally take centre stage, but at Amaya the fish is utilised in its entirety. The collar, the off-cuts, the belly and the bones – every element brings its own unique layer of complexity to the dish, whether to complement the trout’s tender texture or elevate the wonderful subtle flavour of the fillets to savoury perfection. And of course, as ever, nothing goes to waste.

Extra special attention is given to the preparation of the trout belly, fried on the skin until golden and perfectly crispy. It provides a delightful textural contrast to the softness of the fillet: crunchy, hearty, and totally indulgent. The fat of the belly is cut through by notes of bright acidity courtesy of fresh lemon zest and the tang of pickled onions. Sprigs of baby rocket and baby coriander, the youngest and freshest leaves picked out especially by our horticulturist, confer a herbaceous flavour profile that heightens the richness inherent in every bite. Plus, for good measure, a generous crumble of crispy garlic accompanies the garnish to provide a satisfying crunch and just a hint of bitterness for balance.

What really elevates this steamed trout dish to another level is our homemade trout garum. It’s prepared by fermenting trout off-cuts with salt until the concoction develops a deep and punchy character that bursts with umami flavour. In its original form, garum was powerful enough to keep the Roman legions marching across Europe; it’s used sparingly here, just enough to enhance the trout’s natural flavour without overwhelming the delicate balance of the dish.

A helping of trout collar sauce adds the finishing touch. Collar – the meat harvested from the trout’s clavicle – is an often overlooked cut, but the Amaya chefs have developed a sauce from it that takes advantage of the collar’s distinctive ratio of meat to fat in order to draw out the natural sweetness from the rest of the trout. In short, it binds the whole dish together, and an extra garnish of baby coriander and spring onion seals the deal for a crisp, refreshing finish.

Like everything we feature on the Amaya menu, this dish is more than just a meal; it’s a culinary journey designed to showcase the versatility of trout in all its forms. Each component, from the steamed trout fillet to the fried belly and fermented garum, contributes toward a carefully constructed balance of flavours and textures. And when all of these ingredients are brought together under the loving guidance of our inventive in-house culinary experts, the result is nothing short of a symphony — a true celebration of the natural beauty of the humble rainbow trout.