Trout In Riesling Sauce Frell Am Reisleck Recipes
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.
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
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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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