TROUT IN RIESLING SAUCE - F'RELL AM REISLECK
F'rell am rèisleck is a traditional fish specialty from Luxembourg, where freshwater trout is a big deal. The dish consists of trout smothered in a creamy Riesling wine sauce. Yum!
Provided by Lori Loucas @jostlori
Categories Fish
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F. Rinse trout and pat dry with paper towels. Sprinkle with salt and pepper and dredge in flour. Butter a casserole dish big enough to hold the trout.
- Melt the butter in a skillet and fry the trout for 2-3 minutes per side, until golden. Place the trout in the casserole dish.
- In the same pan, saute the shallots, adding a little butter if necessary. After 3-4 minutes, pour the Riesling, tarragon, parsley, chervil, chives and paprika over the fish and bring to a boil. Reduce the heat and add the creme fraiche. Stir for 2 minutes, and then pour over the fish.
- Bake for 15-20 minutes, until fish is flaky. Right before serving sprinkle with some chopped fresh parsley. If desired, serve with steamed potatoes sprinkled with sea salt.
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