Trout in Riesling

Ingredients for Trout in Riesling

• 2 tablespoons (30g) unsalted butter plus additional for greasing

• 1 medium carrot

• 1 celery rib

• 4 (6- to 230g ) trout fillets with skin

• 1 1/2 ملعقة صغيرة ملح

• 1 teaspoon black pepper

• 4 medium shallots, cut lengthwise into 1/8-inch-thick slices (1 cup)

• 2 fresh parsley sprigs

• 5 حبات فلفل أسود

• 350ml water

• 350ml dry Riesling

• 180ml double cream

• ملعقتان صغيرتان من نشا الذرة

• 2 teaspoons chopped fresh tarragon

• 1/2 ملعقة صغيرة من عصير الليمون الطازج

• an adjustable-blade slicer

• tweezers or needlenose pliers

Put oven rack in middle position and preheat oven to 191°C. Butter bottom and sides of a 13- by 9-inch glass baking dish.

Cut carrot and celery lengthwise with slicer into very thin matchsticks (less than 1/8 inch wide and 2 1/2 inches long).

Rinse trout and remove any pin bones with tweezers or needlenose pliers. Pat dry, then sprinkle 1/2 teaspoons 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 crisp-tender, about 5 minutes. Add water, wine, and 1/2 teaspoons 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, 6 to 8 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 240ml strained cooking liquid into cleaned skillet. Boil over high heat until reduced to about 120ml , about 2 minutes. Whisk cream into cornflour until smooth, then whisk into sauce and boil, whisking, until thickened, about 1 minute. Stir in tarragon, lemon juice, and remaining 1/2 teaspoons each of salt and pepper.

Remove foil from fish and blot any liquid accumulated on platter with paper towels. Pour sauce over fish.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.