Trout In Riesling Sauce (F'Rell Am Rèisleck) - Luxembourg - cooking recipe

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

Preparation

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.