Trout In Riesling Sauce Recipes

TROUT IN RIESLING SAUCE

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.

RIESLING-POACHED TROUT WITH THYME

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.

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

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.

RAINBOW TROUT WITH APPLE PEARLS, LEMONGRASS GREMOLATA CRUMBS, AND MOSEL RIESLING BUTTER SAUCE

Steps:

• Discard 1 or 2 outer layers from lemongrass and trim root end. Mince lower inch of stalks for gremolata crumbs (3 to 4 tablespoons). Thinly slice enough from remaining lower end of stalk to measure 1/4 cup, then finely chop for butter sauce.
• Cut remainder of stalks, except reedy branches at top, into 1/2-inch slices, then purée with oil in a blender until smooth, 2 to 3 minutes. Force purée through a fine sieve into a bowl, pressing hard on solids, then discarding them.
• Blend 1/3 cup lemongrass oil with minced lemongrass (for gremolata), parsley, and zest in cleaned blender until parsley is minced, about 30 seconds. Transfer to a bowl and add panko and salt, stirring until crumbs are bright green, then spread gremolata crumbs in a shallow (1-inch-deep) baking pan.
• Peel apples and cut out as many pearl-size balls as possible using melon-ball cutter. (Alternatively, cut apples into 1/4-inch dice.) Drop balls as cut into a small shallow baking pan and toss first with lemon juice, then with oil.
• Preheat oven to 350°F.
• Simmer chopped lemongrass, shallot, peppercorns, bay leaf, and wine in a 2-quart heavy saucepan over moderately low heat until reduced to about 1/2 cup, 10 to 15 minutes. Pour through fine sieve into a bowl, pressing on solids, then discarding them.
• Return wine to saucepan and stir in cream. Bring to a simmer over moderately low heat and whisk in butter, a few pieces at a time, adding new pieces before previous ones have completely melted. (Sauce must not get hot enough to liquefy; it should be the consistency of a thin hollandaise.) Remove from heat and whisk in salt and pepper. Keep warm, covered, off heat.
• Bake gremolata crumbs in upper third of oven, stirring occasionally, until crisp but still green (not golden), 8 to 10 minutes.
• Bake apples in lower third of oven until just heated through, about 5 minutes.
• Open trout like a book so that they lie flat, then pat dry and season both sides with salt and pepper. Heat 1 1/2 tablespoons lemongrass oil in each skillet over moderately high heat until hot but not smoking. Slide 2 butterflied trout, skin sides down, into each skillet (they will fit better if you alternate them head to tail; don't worry if edges of fish go up sides of skillet slightly). Reduce heat to moderate and cook until only a patch of pink flesh remains in center of each fillet, 7 to 12 minutes (fish will continue to cook from residual heat; do not turn over).
• Carefully lift 1 trout with a slotted spatula, then rest spatula (with fish) on paper towels and blot both sides of fish lightly. Transfer fish to a plate, placing it off-center. Repeat with remaining trout. Spoon about 1/4 cup gremolata crumbs on 1 side of each fish, letting excess spill onto plate. Gently fold other side of fish over crumbs and pour butter sauce around it. Scatter apple pearls on top and sprinkle dish with more gremolata crumbs.