Trout In Riesling Sauce Recipes

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.

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.

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.