Blue Valley Aquaculture
812 South Maltby Ave.
PO Box 220
Sutton, NE 68979

Phone: (402) 773-5617
Fax: (402) 773-5667

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Trout in Riesling


  • 4 Natural or Ruby Red Steelhead Trout fillets
  • 2 Tb butter
  • 1 medium carrot
  • 1 celery rib
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 4 medium shallots, cut lengthwise into 1/8-inch-thick slices (1 cup)
  • 2 fresh parsley sprigs
  • 5 black peppercorns
  • 1 1/2 cup water
  • 1 1/2 cup dry Riesling
  • 3/4 cup heavy cream
  • 2 tsp cornstarch
  • 2 tsp chopped fresh tarragon
  • 1/2 tsp fresh lemon juice


  • Put oven rack in middle position and preheat oven to 400°F. Butter bottom and sides of a 13 by 9 inch glass baking dish.
  • Cut carrot and celery lengthwise into very thin matchsticks (less than 1/8 inch wide and 2 1/2 inches long).
  • Sprinkle 1/2 teaspoon each of salt and pepper on fish (flesh sides only). Arrange fillets in baking dish, skin sides down, overlapping slightly.
  • Heat butter (2 tablespoons) in a 12 inch heavy skillet over moderate heat until foam subsides, then cook shallots, stirring, until softened, about 3 minutes (do not brown). Add carrot, celery, parsley, and peppercorns and cook, stirring, until vegetables are c tender-crisp, about 5 minutes.
  • Add water, wine, and 1/2 teaspoon salt and boil 1 minute. Remove skillet from heat and pour liquid over fish, then spread vegetables evenly in baking dish.
  • Set skillet aside. Cover dish tightly with foil and bake until fish is just cooked through, about 15 minutes.
  • Transfer fish (topped with vegetables) to a platter and cover with foil to keep warm. Pour cooking liquid with any remaining vegetables through a sieve set over a bowl. Sprinkle vegetables from sieve over fish (discard peppercorns) and re-cover with foil.
  • Spoon 1 cup of strained cooking liquid into cleaned skillet. Boil over high heat until reduced to about 1/2 cup, about 2 minutes. Whisk cream into cornstarch until smooth, then whisk into sauce and boil, whisking, until thickened, about 1 minute. Stir in tarragon, lemon juice, and remaining 1/2 teaspoon each of salt and pepper.
  • Remove foil from fish and blot any liquid accumulated on platter with paper towels. Pour sauce over fish.

Adapted from: Gourmet, September 2005

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