F'rell Am Rèisleck
Trout with a creamy Riesling Sauce
Equipment
- 1 Frying pan
- 1 Oven
- 1 Spatula
- 1 Knife and chopping board
- 1 Ovenproof dish
Ingredients
- 280 g Trout fillets
- 60 g shallots chopped
- 35 g butter
- 10 g fresh parsley chopped
- 120 g crème fraîche
- 5 g fresh tarragon chopped
- 5 g fresh chives chopped
- 1 pinch paprika
- 220 ml white wine Riesling, ideally from Luxembourg – but French and German are just as good and easier to find and cheaper!
Instructions
- Preheat the Oven: Preheat your oven to 180°C.
- Melt the Butter: In a frying pan, melt the butter over medium heat.35 g butter
- Fry and Seal the Trout: Fry the trout in the melted butter for 2 to 3 minutes on each side until sealed. Set the trout aside.280 g Trout
- Fry the Shallots: In the same butter, fry the shallots until they are soft and translucent.60 g shallots
- Add Herbs and Spices: Add the fresh parsley, tarragon, chives, and a pinch of paprika to the shallots.5 g fresh tarragon, 5 g fresh chives, 1 pinch paprika, 10 g fresh parsley
- Add Wine: Pour the Riesling into the pan and bring to a boil.220 ml white wine
- Add Crème Fraîche: Once the wine is boiling, reduce the heat and stir in the crème fraîche until well combined.120 g crème fraîche
- Pour Sauce Over Trout: Place the trout in an ovenproof dish and pour the sauce over it.
- Bake the Trout: Place the dish in the preheated oven and bake for 15 minutes.