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

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“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.”
READY IN:
1hr
SERVES:
4
YIELD:
4 8 oz Servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean, wash & dry the trout w/a cloth. Sprinkle w/salt, pepper & flour.
  2. Melt butter in a pan & fry trout gently 2-3 minutes on ea side. Butter a stew pan & place trout in it.
  3. Fry the finely chopped herbs in your frying pan, add the dry Riesling wine & pour this mixture on trout in the stew pan.
  4. Add fresh cream, season to taste w/pepper, salt & a pinch of paprika.
  5. Place stew pan in a hot oven. Cook for 15-20 minutes, basting the trout occ.
  6. Take the trout out & place on a hot plate. Boil your sauce (whisking continuously) till thick. Cover trout w/sauce & serve w/boiled potatoes.

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