Trout In Riesling Sauce Recipes

CRISPY TROUT WITH KITCHEN BUTTER SAUCE

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.

RAINBOW TROUT WITH YOGURT SAUCE

Steps:

• In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside.
• Turn oven broiler on. Coat a broiler pan with non-stick cooking spray.
• Sprinkle fillets with lemon pepper and place on broiler pan. broil for about 8 minutes or until fish flakes with a fork. To serve spoon yogurt sauce over fish.

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.

SAUCY TROUT

Steps:

• Sprinkle the trout fillets with salt. Set as many of fillets in a large skillet as will fit without crowding; if necessary, cook the fillets in two batches, reserving half of the sauce for the second batch.
• Make the basting sauce by mixing together the ketchup, mayonnaise, olive oil, onion, brown sugar, mustard, Worcestershire sauce and cider vinegar. Pour the sauce over the trout and cook over medium heat until the meat flakes easily with a fork, about 10 minutes. Use a fish spatula to carefully remove the trout to a platter. Garnish with lemon slices and serve.

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 CREAM SAUCE

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.