Entree: Luxembourg – National Cuisine – F'rell Am Rèisleck (Trout gently cooked in a Riesling wine and cream sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 trout fillets, approx. 6 oz (170 g) each, skin on if possible
- 1 cup (240 ml) dry Riesling wine
- 1/2 cup (120 ml) light fish or vegetable stock
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 2 shallots, about 2 oz (60 g), finely chopped
- 1 tbsp (15 ml) fresh lemon juice (about half a lemon) plus 1 tsp (2 g) lemon zest
- 1 tsp (5 g) Dijon mustard
- 1 tsp (2 g) sugar (optional, to balance acidity)
- 2 sprigs fresh thyme
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the trout fillets dry and season both sides lightly with salt and pepper.
2. Heat 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter in a large sauté pan over medium-high heat. When hot, add the trout fillets skin-side down and sear gently for 2–3 minutes until the skin is crisp. Turn briefly (about 30–45 seconds) and remove fillets to a plate; they will finish cooking in the sauce.
3. In the same pan, reduce heat to medium and add the chopped shallots. Sauté in the remaining butter until soft and translucent, about 2–3 minutes.
4. Add Riesling and stock: pour in 1 cup (240 ml) Riesling and 1/2 cup (120 ml) stock, add the thyme sprigs and sugar if using, and simmer until the liquid reduces by about one-third, 4–6 minutes.
5. Finish the sauce: stir in 1/2 cup (120 ml) heavy cream and 1 tsp (5 g) Dijon mustard, simmer gently for 2–3 minutes until slightly thickened. Remove thyme sprigs and whisk in 1 tsp (2 g) lemon zest and 1 tbsp (15 ml) lemon juice. Adjust seasoning with salt and pepper.
6. Return trout to pan: place the seared trout fillets back into the sauce, spooning sauce over them, and gently heat for 1–2 minutes until fish is just cooked through (internal temperature about 125–130°F / 52–55°C for medium). Do not overcook.
7. Finish and serve: swirl in any remaining 1 tbsp (15 g) butter for sheen, sprinkle with chopped parsley, and serve immediately with boiled potatoes, buttered vegetables, or crusty bread to soak up the sauce.