Rio Grande Trout with Riesling

Name: Rio Grande Trout with Riesling
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 4 whole black peppercorns; 1 Tbsp canola oil; 1 large carrot, finely julienned; 1 large rib large celery rib, finely julienned; 237 milliliters dry Riesling; 1 garlic clove, crushed; 3 juniper berries, crushed; 1 oregano sprig; 4 servings Salt and freshly ground pepper; 1 smalls sweet onion, thinly sliced; 1 thyme sprig; 794 grams skinless trout fillets; 1 Tbsp unsalted butter

You can never have too many main course recipes, so give Rio Grande Trout with Riesling If you have salt and pepper, riesling, carrot, and a few other ingredients on hand, you can make it. To use up the juniper berries you could follow this main course with the Gin and Tonic Tarts as a dessert. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Preheat the oven to 37

Equipment you will use

Oven

In a medium saucepan, combine the Riesling with the carrot, celery, onion, peppercorns, juniper berries, garlic, bay leaf, thyme and oregano and bring to a boil.

Ingredients you will need

Juniper Berries

Peppercorns

Bay Leaves

Riesling

Oregano

Carrot

Celery

Garlic

Onion

Thyme

Equipment you will use

Sauce Pan

Meanwhile, coat the bottom of a large ovenproof skillet with the oil. Season the fish with salt and pepper. Skinned side up and starting from the tail end, roll up each fillet and secure with 2 toothpicks.

Ingredients you will need

Salt And Pepper