Trout in Riesling
Ingredients:
- 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
Preparations:
- 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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