Trout in Riesling

Name: Trout in Riesling
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon black pepper; 5 black peppercorns; 28 grams tablespoons unsalted butter plus additional for greasing; 1 medium carrot; 1 rib celery rib; 2 teaspoons cornstarch; 355 milliliters dry Riesling; 2 teaspoons chopped fresh tarragon; 177 milliliters heavy cream; 1 teaspoons fresh lemon juice; 2 fresh parsley sprigs; 2 teaspoons salt; 4 mediums shallots, cut lengthwise into 1/8-inch-thick slices (1 cup); 680 grams trout fillets with skin; 355 milliliters water

Trout in Riesling is a gluten free and pescatarian main course. This recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 38g of protein, 34g of fat, and a total of 563 calories. This recipe serves 4. Head to the store and pick up heavy cream, lemon juice, celery, and a few other things to make it today. To use up the dry riesling you could follow this main course with the Sluggers' Strawberry Slushies as a dessert. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Put oven rack in middle position and preheat oven to 375°F. Butter bottom and sides of a 13- by 9-inch glass baking dish.

Ingredients you will need

Butter

Equipment you will use

Glass Baking Pan

Oven

Cut carrot and celery lengthwise with slicer into very thin matchsticks (less than 1/8 inch wide and 2 1/2 inches long).

Ingredients you will need

Carrot

Celery

Rinse trout and remove any pin bones with tweezers or needlenose pliers. Pat dry, then sprinkle 1/2 teaspoon each of salt and pepper on fish (flesh sides only). Arrange fillets in baking dish, skin sides down, overlapping slightly.

Ingredients you will need

Salt And Pepper

Fish

Equipment you will use

Baking Pan

Heat butter (2 tablespoons) in a 12-inch heavy skillet over moderate heat until foam subsides, then cook shallots, stirring, until softened, about 3 minutes (do not brown).

Ingredients you will need

Shallot

Butter

Equipment you will use

Frying Pan

Add carrot, celery, parsley, and peppercorns and cook, stirring, until vegetables are crisp-tender, about 5 minutes.

Ingredients you will need

Peppercorns

Vegetable

Parsley

Carrot

Celery

Add water, wine, and 1/2 teaspoon salt and boil 1 minute.

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Water

Salt

Wine

Remove skillet from heat and pour liquid over fish, then spread vegetables evenly in baking dish. Set skillet aside. Cover dish tightly with foil and bake until fish is just cooked through, 6 to 8 minutes.

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Vegetable

Spread

Fish

Equipment you will use

Baking Pan

Oven

Aluminum Foil

Transfer fish (topped with vegetables) to a platter and cover with foil to keep warm.

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Vegetable

Fish

Equipment you will use

Aluminum Foil

Pour cooking liquid with any remaining vegetables through a sieve set over a bowl.

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Vegetable

Equipment you will use

Sieve

Bowl

Sprinkle vegetables from sieve over fish (discard peppercorns) and re-cover with foil.

Ingredients you will need

Peppercorns

Vegetable

Fish

Equipment you will use

Sieve

Aluminum Foil

Spoon 1 cup of strained cooking liquid into cleaned skillet. Boil over high heat until reduced to about 1/2 cup, about 2 minutes.

Equipment you will use

Frying Pan

Whisk cream into cornstarch until smooth, then whisk into sauce and boil, whisking, until thickened, about 1 minute. Stir in tarragon, lemon juice, and remaining 1/2 teaspoon each of salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice