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Trout in Riesling Sauce
4 nice trout (1/2 lb. each)
7 fluid oz. dry Riesling (or Elbling)
10 fl. oz. fresh cream
2oz. unsalted butter
parsley
3 shallots
Pinch of chervil
twig of tarragon
chives
salt
pepper
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 2-3 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 salt, pepper, and a pinch of paprika and place the stew into a hot oven. Cook for 15-20 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!

Click on Recipes from Luxembourg for more great recipes from Luxembourg!

Preparation Time: Serves: 4
Recipe Origin: Luxembourg
Submitted by:
Serge Moes

Luxembourg
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