Trout in Riesling

Ingredients

• 1 adjustable-blade slicer
• 2 tablespoons unsalted butter
• 1 medium carrot
• 4 medium shallots
• 1 teaspoon black pepper
• 1 ½ teaspoons salt
• 4 6- to 8-oz trout fillets with skin
• + 10 more ingredients
• • 1 celery rib
  • 2 fresh parsley sprigs
  • 5 black peppercorns
  • 1 ½ cups water
  • 1 ½ cups dry Riesling
  • ¾ cup heavy cream
  • 2 teaspoons fresh tarragon
  • ½ teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 1 tweezers or needlenose pliers

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. Cut carrot and celery lengthwise with slicer into very thin matchsticks (less than 1/8 inch wide and 2 1/2 inches long). Rinse trout and remove any pin bones with tweezers or ...

View full recipe at Epicurious