Best Riesling Poached Trout With Thyme Recipes

TROUT IN RIESLING SAUCE image

Provided by Lynn Clay

Categories Fish

Time 45m

Number Of Ingredients 11

4 small trout (8 ounces each)
1 c wine, riesling
4 Tbsp unsalted butter
3 shallots, minced
1 c sour cream
1/2 c all purpose flour
1 pinch chervil
2 spring onions, chopped finely
1/2 tsp paprika
salt and pepper
1/2 c fresh parsley, chopped

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.

Trout With Lime & Thyme image

Provided by EdsGirlAngie

Categories Trout

Time 2h30m

Yield 2 serving(s)

Number Of Ingredients 7

2 trout fillets
1 tablespoon olive oil
1 tablespoon minced fresh thyme or 1/2 tablespoon dried thyme
2 cloves garlic, minced
1/2 teaspoon coarse-grind black pepper
1/8-1/4 teaspoon cayenne pepper
1 lime, juice of

Steps:

In a plastic zipper bag, combine all ingredients and mix well to coat the fish fillets.
Allow to marinate in the refrigerator at least 2 hours.
When ready to cook, discard marinade and grill, broil or saute trout as you normally would (I like to saute it for about 10 to 15 minutes total, turning once, until fish flakes easily).

Nutrition Facts : Calories 188.7, Fat 12.1, SaturatedFat 1.9, Cholesterol 45.8, Sodium 42.5, Carbohydrate 3.3, Fiber 0.5, Sugar 0.4, Protein 16.8

Riesling-Poached Trout with Thyme image

Yield Makes 4 servings

Number Of Ingredients 7

6 tablespoons (3/4 stick) chilled butter
1 very large leek (white and pale green parts only), thinly sliced
1 carrot, peeled, cut into matchstick-size strips
4 trout, boned, butterflied
2 teaspoons minced fresh thyme
2 bay leaves, broken in half
1 cup Johannisberg Riesling

Steps:

Preheat oven to 450°F. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add sliced leek and carrot strips; sauté until crisp-tender, about 5 minutes. Open fish flat and arrange skin side down in large roasting pan. Sprinkle fish with salt and pepper and 1 1/2 teaspoons minced fresh thyme. Top with leek and carrot mixture and bay leaves. Dot with 2 tablespoons butter. Pour Riesling over fish.
Bake fish until just opaque in center, about 15 minutes. Transfer fish and vegetables to plates. Tent with foil to keep warm. Pour pan juices into heavy medium saucepan. Boil until reduced to 3/4 cup, about 6 minutes. Discard bay leaves. Add remaining 3 tablespoons butter and 1/2 teaspoon thyme and whisk just until butter is melted. Season to taste with salt and pepper. Pour sauce over fish and serve.