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F'rell am RÚisleck
Trout in Riesling Sauce
A classic Luxembourgish dish featuring pan-fried trout served in a delicate sauce made with Riesling wine, a specialty of the Moselle region. This dish highlights the fresh fish available in Luxembourg's rivers.
ð§ ææ
- 2 x 150g Trout fillets(skin on)
- 50 g All-purpose flour
- 30 g Butter(divided)
- 1 medium Shallots(finely chopped)
- 150 ml Dry Riesling wine
- 100 ml Fish stock
- 50 ml Heavy cream
- 2 tbsp Fresh parsley(chopped)
- 1 to taste Salt
- 1 to taste Black pepper(freshly ground)
- 2 for serving Lemon wedges
ðšâð³ äœãæ¹
- 1
Pat the trout fillets dry with paper towels. Season both sides with salt and pepper. Dredge the fillets lightly in flour, shaking off any excess.
- 2
In a large skillet, melt 20g of butter over medium-high heat. Add the trout fillets, skin-side down, and cook for 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and cook for another 2-3 minutes, or until cooked through. Remove the trout from the skillet and set aside on a plate, keeping warm.
- 3
Add the remaining 10g of butter to the same skillet. Add the chopped shallots and sauté over medium heat for 2-3 minutes until softened and translucent.
- 4
Pour in the Riesling wine and scrape the bottom of the skillet to deglaze, loosening any browned bits. Let the wine simmer and reduce by about half, about 3-4 minutes.
- 5
Add the fish stock and bring to a simmer. Cook for 5 minutes to allow the sauce to thicken slightly.
- 6
Stir in the heavy cream and chopped parsley. Season the sauce with salt and pepper to taste. Simmer gently for another 1-2 minutes until the sauce is heated through and slightly thickened.
- 7
To serve, place a trout fillet on each plate and spoon the Riesling sauce over the fish. Garnish with lemon wedges.
ð¡ ããã®ã³ã
- âEnsure the trout skin is very dry before flouring and frying for maximum crispiness.
- âDon't overcook the trout; it should be flaky and moist.
- âAdjust the amount of Riesling wine to your preference for a more or less pronounced wine flavor.
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- Use other freshwater fish like pike or perch.
- Add a tablespoon of capers to the sauce for a briny kick.
- Serve with boiled potatoes or a simple green salad.