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 colheres de chá de sal

• 1 colher de chá de pimenta preta

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

• 2 ramos de salsa fresca

• 5 black peppercorns

• 350ml de água

• 350ml dry Riesling

• 180ml de creme de leite fresco

• 2 colheres de chá de amido de milho

• 2 teaspoons chopped fresh tarragon

• 1/2 colher de chá de suco de limão fresco

• um fatiador com lâmina ajustável

• 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.