F'rell am Rèisleck (Trout in Riesling Sauce) is a traditional Luxembourger (from Luxembourg) recipe for a classic dish of trout that are part fried and finished by cooking in Riesling wine and cream with shallots and herbs. The full recipe is presented here and I hope you enjoy this classic Luxembourger version of: Trout in Riesling Sauce (F'rell am Rèisleck).
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Ingredients:
4 good quality trout (about 225g each)
plain flour
210ml dry Riesling wine
300ml fresh cream
60g unsalted butter
3 tbsp parsley, chopped
3 shallots, finely chopped
pinch of chervil
1 sprig of tarragon
3 tbsp chives, chopped
salt, freshly-ground black pepper and paprika, to taste
Method:
Clean, scale, wash and dry the trout thoroughly. Sprinkle with salt and black pepper then dust with plain flour. Melt the butter in a frying pan, add the trout and fry gently for about 3 minutes per side.
Liberally butter a casserole dish and add the trout. Add the herbs and shallots to your frying pan then pour over the Riesling wine. As soon as it comes to a boil, pour over the trout then stir in the cream and season with salt, black pepper and paprika. Transfer to an oven pre-heated to 200°C and bake for 15 minutes.
Remove the trout from the dish and place on a warmed plate. Put the casserole dish on the hob, bring the sauce to a boil and whisk constantly until thick. Pour the sauce over the trout and serve.
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