Roasted Trout with Riesling Sauce (Luxembourg)

Luxembourg trout in Riesling sauce is a lovely main dish. The trout is first fried in a bit of butter and then finished in the oven with a delectable herb and Riesling cream sauce. It is an elegant dish indeed. Trout is found in the rivers of Luxembourg and is common on the menu in the finest restaurants.

4 (½ lb) trout
7 oz Riesling wine
10 oz fresh cream
2 oz unsalted butter
parsley
3 shallots
1 pinch chervil
twig tarragon
fresh chives
sea salt
black pepper, freshly ground
paprika

Preheat your oven to 400°F (200°C).

Clean, wash and dry the trout.

Sprinkle with salt, pepper and flour.

Melt butter in a pan and fry trout gently 2-3 minutes on each side.

Butter a roasting pan and place trout in it.

Fry the finely chopped herbs in your frying pan, add the dry Riesling wine and pour this mixture on trout in the pan.

Add fresh cream, season to taste with pepper, salt and a pinch of paprika.

Place stew pan in a hot oven.

Cook for 15-20 minutes, basting the trout occasionally with the sauce.

Take the trout out and place on a hot plate.

Cover trout with sauce and serve with potato fritters for a real treat.

Makes 4 servings.