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 cucharaditas de sal

• 1 cucharadita de pimienta negra

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

• 2 fresh parsley sprigs

• 5 black peppercorns

• 350ml water

• 350ml dry Riesling

• 180ml de nata doble

• 2 cucharaditas de maicena

• 2 teaspoons chopped fresh tarragon

• 1/2 cucharaditas de jugo de limón fresco

• una cortadora con cuchilla ajustable

• 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.