Trout in Riesling

Trout in Riesling
Photo by Romulo Yanes

Ingredients

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

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

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