F'rell am RèisleckTrout in Riesling Sauce
Fresh trout gently cooked in a creamy white wine sauce with shallot and herbs. It is an elegant but straightforward fish dish closely associated with the wine-growing Moselle region.
Prep
25m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Fish
- 4pcsTrout (cleaned)
- 6gSalt
- 2gWhite Pepper
- 25gAll-Purpose Flour
- 15gUnsalted Butter
Sauce
- 25gUnsalted Butter
- 80gShallot (finely chopped)
- 300mlWhite Dry Wine (preferably Riesling)
- 400mlFish Stock
- 150mlHeavy Cream
- 2gDried Tarragon (crushed)
- 10gFresh Chervil (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Season the trout with the salt and white pepper, then dust lightly with the all-purpose flour.
- 02
Melt the unsalted butter in a wide pan over medium heat. Cook the trout until lightly golden on both sides, then transfer to a plate.
- 03
Melt the unsalted butter in the same pan and cook the shallot until soft.
- 04
Pour in the white dry wine and simmer until reduced by about half, then add the fish stock.
- 05
Return the trout to the pan and cook gently until the thickest part reaches 63°C (145°F).
- 06
Stir in the heavy cream and dried tarragon and simmer briefly, without boiling hard, until the sauce lightly thickens.
- 07
Finish with the fresh chervil and serve immediately.
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