Trout In Riesling Sauce Frell Am Reisleck Food

HOW TO COOK TROUT

Steps:

• Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat.
• Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter. Generously season with salt and black pepper.
• Move an oven rack to 5 or 6 inches below heat source and preheat oven's broiler on high heat.
• Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven.
• Return pan of melted butter over high heat; stir in lemon juice and parsley. Bring butter sauce to a boil; whisk to combine. Serve trout on plates and drizzle with butter sauce.

TROUT IN RIESLING SAUCE

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.