Trout braised in Riesling wine

Name: Trout braised in Riesling wine
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Yield: Serves 4
Cuisine: French
Ingredients: 2 large French shallots, chopped; 230 ml (7¼ fl oz) Riesling wine; 230 ml (7¼ fl oz) fish stock; 8 freshwater trout fillets, about 1.2 kg (2 lb 6½ oz), skinned and all bones removed; 75 g (2½ oz) unsalted butter; 3 onions, thinly sliced; 150 g (5 oz) mushrooms, sliced; 1 tablespoon chopped fresh parsley; 230 ml (7¼ fl oz) thick (double) cream; chopped fresh parsley, to garnish

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 45

Appears in

Regional French

By Le Cordon Bleu

Published 1998

About

The Alsace region of France, which borders Germany, is well known for its Preparation of the freshwater fish caught in its rivers. In this recipe, the fish is braised in Riesling, a typical Alsatian wine.

Ingredients

75 g (2½ oz) unsalted butter
3 onions, thinly sliced

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Preheat the oven to moderate 180°C (350°F/Gas 4).
In a heavy-based frying pan, melt 50 g (1¼