Best 2 Trout In Riesling Recipes

Trout in Riesling is a classic dish that combines the delicate flavor of trout with the fruity acidity of Riesling wine. The result is a delicious and elegant dish that is perfect for any occasion. Whether you are cooking for a special dinner party or just a casual weeknight meal, this recipe is sure to please. There are many different ways to prepare trout in Riesling, so you can choose the method that best suits your taste and skill level. Some popular methods include pan-frying, baking, and poaching. No matter how you choose to cook it, trout in Riesling is a surefire hit.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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 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

Ingredients

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

Tips:

Select the right trout: Choose fresh, firm trout with bright eyes and a mild, sweet smell.
Prepare the trout properly: Clean and gut the trout, and remove the fins and scales. Rinse the trout thoroughly inside and out.
Season the trout well: Season the trout inside and out with salt, pepper, and any other desired spices or herbs.
Use a good quality Riesling: Choose a Riesling that is fruity and aromatic, with a good balance of sweetness and acidity.
Cook the trout carefully: Cook the trout over medium heat until it is cooked through, but still moist. Avoid overcooking, as this will make the trout dry and tough.
Serve the trout immediately: Serve the trout hot, with a squeeze of lemon juice and a dollop of butter. Accompany with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Trout in Riesling is a classic dish that is easy to make and always impressive. By following these tips, you can create a delicious and memorable meal that your friends and family will love.