Entree: Luxembourg – Northern Culinary Region – F'rell Am Rèisleck (Pan-fried trout finished in a Riesling wine and cream sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 trout fillets, skin-on, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 g) unsalted butter, divided
- 1 small shallot, finely chopped, about 1 oz (30 g)
- 1 cup (240 ml) dry Riesling wine
- 1/2 cup (120 ml) crème fraîche or heavy cream
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 2 tbsp (8 g) chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 1 tbsp (8 g) all-purpose flour for light dusting (optional)

Instructions

1. Pat trout fillets dry and season both sides with salt and pepper; lightly dust skin side with flour if using.
2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Place fillets skin-side down and cook without moving for 3–4 minutes until skin is crisp; carefully flip and cook 1–2 minutes more until just cooked through. Transfer fillets to a warm plate and keep warm.
3. Reduce heat to medium and add the remaining 2 tablespoons butter to the skillet. Add the chopped shallot and sauté 1–2 minutes until translucent.
4. Pour in the Riesling to deglaze the pan, scraping any browned bits. Allow the wine to simmer and reduce by about half, approximately 3–5 minutes.
5. Stir in the crème fraîche or cream, lemon juice, and lemon zest; simmer gently until the sauce thickens slightly, about 2 minutes. Season with salt and pepper to taste.
6. Return trout fillets to the skillet for 30–60 seconds to warm through and coat lightly with sauce.
7. Serve trout topped with sauce and sprinkled with chopped parsley.