Trout in Riesling Sauce (F'rell Am Rèisleck) - Luxembourg |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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My DH will be happy. Now I have new dishes for lamb & for trout. Ingredients:
4 (1/2 lb) trout |
7 ounces riesling wine (dry) |
10 ounces fresh cream |
2 ounces unsalted butter |
parsley |
3 shallots |
1 pinch chervil |
tarragon (twig) |
chives |
salt |
pepper |
paprika |
Directions:
1. Clean, wash & dry the trout w/a cloth. Sprinkle w/salt, pepper & flour.
2. Melt butter in a pan & fry trout gently 2-3 minutes on ea side. Butter a stew pan & place trout in it.
3. Fry the finely chopped herbs in your frying pan, add the dry Riesling wine & pour this mixture on trout in the stew pan.
4. Add fresh cream, season to taste w/pepper, salt & a pinch of paprika.
5. Place stew pan in a hot oven. Cook for 15-20 minutes, basting the trout occ.
6. Take the trout out & place on a hot plate. Boil your sauce (whisking continuously) till thick. Cover trout w/sauce & serve w/boiled potatoes.
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