Trout In Riesling Sauce Recipes
TROUT IN RIESLING SAUCE (F'RELL AM RèISLECK) - LUXEMBOURG
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.
Provided by twissis
Categories Trout
Time 1h
Yield 4 8 oz Servings, 4 serving(s)
Number Of Ingredients 12
Steps:
- Clean, wash & dry the trout w/a cloth. Sprinkle w/salt, pepper & flour.
- Melt butter in a pan & fry trout gently 2-3 minutes on ea side. Butter a stew pan & place trout in it.
- Fry the finely chopped herbs in your frying pan, add the dry Riesling wine & pour this mixture on trout in the stew pan.
- Add fresh cream, season to taste w/pepper, salt & a pinch of paprika.
- Place stew pan in a hot oven. Cook for 15-20 minutes, basting the trout occ.
- Take the trout out & place on a hot plate. Boil your sauce (whisking continuously) till thick. Cover trout w/sauce & serve w/boiled potatoes.
Nutrition Facts : Calories 734.9, Fat 52.9, SaturatedFat 26.3, Cholesterol 259.8, Sodium 148.4, Carbohydrate 6.4, Sugar 0.1, Protein 49.1
RIESLING-POACHED TROUT WITH THYME
Categories Fish Herb Bake Poach Sauté Dinner Trout Leek White Wine Oktoberfest Healthy Thyme Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add sliced leek and carrot strips; sauté until crisp-tender, about 5 minutes. Open fish flat and arrange skin side down in large roasting pan. Sprinkle fish with salt and pepper and 1 1/2 teaspoons minced fresh thyme. Top with leek and carrot mixture and bay leaves. Dot with 2 tablespoons butter. Pour Riesling over fish.
- Bake fish until just opaque in center, about 15 minutes. Transfer fish and vegetables to plates. Tent with foil to keep warm. Pour pan juices into heavy medium saucepan. Boil until reduced to 3/4 cup, about 6 minutes. Discard bay leaves. Add remaining 3 tablespoons butter and 1/2 teaspoon thyme and whisk just until butter is melted. Season to taste with salt and pepper. Pour sauce over fish and serve.
TROUT IN RIESLING SAUCE
This is a delicious traditional trout dish from Luxembourg, baked with a creamy Riesling sauce.
Provided by Lynn Clay
Categories Fish
Time 45m
Number Of Ingredients 11
Steps:
- 1. Mix flour, salt and pepper in flat dish. Dredge fish in flour mixture. Butter casserole dish.
- 2. Melt butter in a pan and fry the trout for 2 to 3 minutes on each side until golden. Place in buttered dish.
- 3. Add shallots to the pan (plus more butter if needed) and saute for 3 to 4 minutes. Add Riesling, parsley, chervil, spring onions, and paprika to pan and bring to a boil.
- 4. Lower the heat and add sour cream to pan, simmer for 2 minutes. Put sauce on fish.
- 5. Bake in 350 F degree oven for 15-20 minutes.
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TROUT IN RIESLING SAUCE (F’RELL AM RèISLECK)
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- Melt butter in a pan and fry the trout for 2 to 3 minutes on each side until golden. Place the trouts in a previously buttered casserole dish.
- In the same pan, sauté the shallots (add a little butter if necessary). After 3 to 4 minutes, pour the riesling, tarragon, parsley, chervil, chives and paprika then bring to a boil. Lower the heat and add the creme fraiche. Stir for 2 minutes and pour this mixture over the fish.
- Bake in a preheated oven at 350F/180C for 15 to 20 minutes. Serve with steamed potatoes sprinkled with sea salt.
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