Trout In Riesling Sauce
A simple flavourful riesling sauce!
Ingredients:
2 trout fillets
8 oz Riesling wine
¾ cup cream
¼ cup sour cream
4 tbsp unsalted butter
½ cup parsley, chopped
⅓ cup shallots, minced
1 tbsp tarragon, chopped
2 tbsp chives, chopped
½ tsp paprika
Salt & pepper, to taste
Directions:
Prep the Trout: Rinse the trout fillets under cold water and pat them dry with paper towels. Season both sides with salt and pepper.
Cook the Trout: Melt 2 tbsp of butter in a large pan over medium heat. Add the trout fillets and fry for 2-3 minutes on each side, or until golden. Transfer the cooked trout to a buttered baking dish.
Make the Sauce: In the same pan, sauté the minced shallots with the remaining butter for 3-4 minutes, until softened. Add the Riesling, tarragon, parsley, chives, and paprika. Bring the mixture to a boil, then lower the heat and stir in the cream and sour cream. Let it simmer for 2 minutes, allowing the flavors to combine.
Bake the Trout: Pour the creamy sauce over the trout fillets in the baking dish. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the trout is cooked through and flakes easily with a fork.
Serve: Garnish with additional chopped herbs if desired. Serve with your favorite side dish, like roasted vegetables or rice.
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