Trout in Riesling Sauce (F'rell Am Rèisleck) - Luxembourg

Submitted by twissis

"This recipe is being posted for ZWT II & the recipe source is ourworld.compuserve.com/homepages/hotel_claravallis/reclux. My DH will be happy. Now I have new dishes for lamb & for trout."

 

• Ready In: 1hr
• Ingredients: 12
• Yields: 4 8 oz Servings
• Serves: 4

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.