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 cucchiaini di sale

• 1 cucchiaino di pepe nero

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

• 2 fresh parsley sprigs

• 5 grani di pepe nero

• 350ml di acqua

• 350ml dry Riesling

• 180ml di panna doppia

• 2 teaspoons cornflour

• 2 teaspoons chopped fresh tarragon

• 1/2 cucchiaini di succo di limone fresco

• un'affettatrice a lama regolabile

• 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.