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

• 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

1. Clean, wash & dry the trout w/a cloth. Sprinkle w/salt, pepper & flour.
2. Melt butter in a pan & fry trout gently 2-3 minutes on ea side. Butter a stew pan & place trout in it.
3. Fry the finely chopped herbs in your frying pan, add the dry Riesling wine & pour this mixture on trout in the stew pan.
4. Add fresh cream, season to taste w/pepper, salt & a pinch of paprika.
5. Place stew pan in a hot oven. Cook for 15-20 minutes, basting the trout occ.
6. Take the trout out & place on a hot plate. Boil your sauce (whisking continuously) till thick. Cover trout w/sauce & serve w/boiled potatoes.

trout, riesling wine, cream, butter, parsley, shallots, chervil, tarragon, chives, salt, pepper, paprika

Taken from www.food.com/recipe/trout-in-riesling-sauce-frell-am-r-isleck-luxembourg-169830 (may not work)