Trout In Riesling Sauce Frell Am Rèisleck Luxembourg Food

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TROUT IN RIESLING SAUCE (F'RELL AM RèISLECK) - LUXEMBOURG



Trout in Riesling Sauce (F'rell Am Rèisleck) - Luxembourg image

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

4 (1/2 lb) trout
7 ounces riesling wine (dry)
10 ounces fresh cream
2 ounces unsalted butter
parsley
3 shallots
1 pinch chervil
tarragon (twig)
chives
salt
pepper
paprika

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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