TROUT IN RIESLING SAUCE
This is a delicious traditional trout dish from Luxembourg, baked with a creamy Riesling sauce.
Provided by Lynn Clay
Categories Fish
Time 45m
Number Of Ingredients 11
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.
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