Sunday, July 20, 2008

Trout in Riesling Sauce

Serves 4.


  • 4 nice trout (1/2 lb. each),
  • 7 fluid oz dry Riesling (or Elbling),
  • 10 fl oz fresh cream,
  • 2 oz unsalted butter,
  • parsley,
  • 3 shallots,
  • a pinch of chervil,
  • a twig of tarragon,
  • chives,
  • salt, pepper and paprika
  • Clean, wash and dry the trout with a cloth.
  • Sprinkle them with salt, pepper and flour.
  • Melt the butter in a pan and fry the trout gently 2 to 3 minutes on each side.
  • Meanwhile butter a stew pan and place the trout in it.
  • Fry the finely chopped herbs in your frying pan, add the dry Riesling wine and pour this mixture on the trout in the stew pan.
  • Add the fresh cream, season to taste with pepper, salt and a pinch of paprika and place the stew pan into a hot oven.
  • Cook for 15 to 20 minutes basting the trout occasionally.
  • Take out the trout and put them on a hot plate.
  • Boil your sauce while whisking until thick.
  • Cover the trout with the sauce and serve with boiled potatoes.

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