truite au riesling

Trout with Riesling wine

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Ingredients for 10 serves

  • 10 pc trout (250g each)
  • 100g shallots
  • 500ml white wine
  • 500ml fish stock
  • 1pc lemon
  • 30g butter
  • 30g flour
  • q.s. parsley
  • 20g butter
  • 3pc eggs
  • 350ml crème fraiche
  • q.s. salt, Cayenne pepper



  • clean trouts
  • butter a plate
  • sprinkle chopped shallots
  • put seasoned trouts on top
  • add white wine and fish stock
  • cover with kitchen foil
  • heat oven to 160˚C and poach for about 8 minutes
  • keep warm
  • reduce braising liquid and bind with kneaded butter
  • add crème fraiche and reduce butter
  • finish with a dash of lime juice
  • check seasoning
  • pass sauce through a sieve
  • arrange trouts on  a hot, buttered plate
  • spoon sauce
  • sprinkle with chopped parsley
  • serve remaining sauce in a sauce boat



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truite au riesling

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