Trout in Riesling Sauce

http://www.luxembourg.co.uk/recipes.html#Trout%20in%20Riesling%20Sauce

Serves 4.

Ingredients:

• 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

Instructions:

• 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.