Trout in Riesling Sauce (F'rell Am Rèisleck)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
Trout in Riesling Sauce (F'rell Am Rèisleck)
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F'rell am rèisleck is a delicious traditional trout dish from Luxembourg, baked with a creamy Riesling sauce.
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Ingredients
- 2 large trout (or 4 small trout)
- 8 oz. Riesling (dry white wine)
- 1 cup Creme Fraiche
- 4 tablespoons unsalted butter
- ½ bunch parsley
- 3 shallots , minced
- 1 pinch chervil (optional)
- 8 prigs tarragon (about 1 tablespoon of chopped leaves)
- 2 chives , chopped
- ½ teaspoon paprika
- salt
- pepper
Instructions
- Rinse trout and pat dry with paper towels. Add salt, pepper and drench the trouts in flour.
- 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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