Trout In Riesling Sauce Frell Am Reisleck Recipes

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CRISPY TROUT WITH KITCHEN BUTTER SAUCE



Crispy Trout with Kitchen Butter Sauce image

Provided by Amy Thielen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon plus 10 tablespoons cold unsalted butter, cut into pats
3 cloves garlic, smashed
2 sprigs fresh thyme
1/4 cup heavy cream
1 1/2 tablespoons chopped chives
2 teaspoons sherry or white wine vinegar
1 teaspoon minced fresh tarragon
Fine sea salt and freshly ground black pepper
4 rainbow trout (about 3/4 pound each), butterflied and backbone removed
Instant flour, such as Wondra, or cake flour, for dusting fish
Canola oil, for coating pans

Steps:

  • If it's convenient, set the serving plates to warm in a low oven (175 degrees F) as you prepare the fish.
  • For the sauce, melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the garlic and thyme and cook them briefly until lightly browned. Add the cream, bring it to a boil and reduce quickly by half. Add the remaining 10 tablespoons butter gradually, pat by pat, whisking until incorporated. When the sauce is smooth and thick, discard the garlic and thyme and add the chives, sherry vinegar, tarragon and salt and pepper to taste.
  • Heat two large cast-iron skillets over medium-high heat. Sprinkle both sides of the fish with salt and pepper and dust the skin sides with the flour. When the pans are hot, add enough canola oil to thinly coat the bottom of each and add a fish to each pan, skin-side down. Cook until the skins turn golden brown and opaque doneness creeps into the pink flesh of the fish. You want to cook the fish nearly all the way through on the skin side. Flip the fish and transfer them to a plate to keep warm in the oven. Cook the remaining fish.
  • Pour 3 to 4 tablespoons of sauce onto each warm plate, top with a trout, skin side pointing up, and serve immediately.

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



Trout in Riesling Sauce (F'rell Am Rèisleck) - Luxembourg image

This recipe is being posted for ZWT II & the recipe source is ourworld.compuserve.com/homepages/hotel_claravallis/reclux. My DH will be happy. Now I have new dishes for lamb & for trout.

Provided by twissis

Categories     Trout

Time 1h

Yield 4 8 oz Servings, 4 serving(s)

Number Of Ingredients 12

4 (1/2 lb) trout
7 ounces riesling wine (dry)
10 ounces fresh cream
2 ounces unsalted butter
parsley
3 shallots
1 pinch chervil
tarragon (twig)
chives
salt
pepper
paprika

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.

Nutrition Facts : Calories 734.9, Fat 52.9, SaturatedFat 26.3, Cholesterol 259.8, Sodium 148.4, Carbohydrate 6.4, Sugar 0.1, Protein 49.1

CHICKEN IN A RIESLING SAUCE



Chicken in a Riesling Sauce image

This is a recipe from the local/state daily paper The West Australian and by one of my favourite contributors Margaret Johnson. Times are estimated.

Provided by ImPat

Categories     Chicken Thigh & Leg

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

30 g butter
1 tablespoon olive oil
1 onion (sliced)
2 teaspoons garlic (minced)
250 g mushrooms (sliced or if small cut into 4)
salt and pepper (freshly ground to taste)
1/3 cup flour
800 g chicken thighs (boneless, each cut into 3 pieces)
750 ml riesling wine
1 sprig thyme (big)
2 bay leaves

Steps:

  • Heat butter and olive oil in a wide based pot or saute pan and add the onion and cook over a moderate heat until it is a pale golden brown and then add the garlic and the mushrooms.
  • Cook for another few minutes and season well with the salt and pepper.
  • Place the flour in a plastic bag and season with salt and pepper and then add the chicken pieces and toss the chicken around to coat well and then add the whole lot to the pan.
  • Cook for a few minutes and add the wine and the herbs and bring to the boil and simmer gently for 10 minutes.
  • Allow to sit for 5 minutes and serve - over noodles or pasta was suggested.

RIESLING-POACHED TROUT WITH THYME



Riesling-Poached Trout with Thyme image

Categories     Fish     Herb     Bake     Poach     Sauté     Dinner     Trout     Leek     White Wine     Oktoberfest     Healthy     Thyme     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

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.

TROUT IN CREAM SAUCE



Trout in Cream Sauce image

An old fishing friend gave me this recipe a long time ago and I thought I'd share it with those who enjoy the taste of fresh trout as I do. Cooking time may vary between 15-25 minutes.

Provided by Chuck in Killbuck

Categories     Trout

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 whole trout, cleaned
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon dill
1/4 teaspoon white pepper
2 tablespoons finely ground breadcrumbs (Plain or seasoned)
1 pint whipping cream

Steps:

  • Preheat oven to 400 degrees.
  • Wash in cold water and dry fish.
  • Brush fish inside and out with lemon juice, sprinkle with salt, pepper and dill.
  • Place in a lightly greased baking dish.
  • Pour whipping cream over fish.
  • Sprinkle fish and cream with bread crumbs.
  • Bake for 15 minutes or until fish flakes easily.

Nutrition Facts : Calories 440.9, Fat 44.4, SaturatedFat 27.5, Cholesterol 163, Sodium 678.6, Carbohydrate 9.2, Fiber 0.4, Sugar 0.8, Protein 3.4

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