Truite au Riesling (Alsatian Trout with Riesling and Almonds)
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Ingredients
- 4 trout fillets
- 150 ml dry white wine
- 100 ml double cream
- 50 g flaked almonds
- 1 shallots, finely sliced
- 30 g unsalted butter
- 1 lemon
Nutrition (per serving)
- Calories
- 454 kcal
- Protein
- 30.2 g
- Carbohydrate
- 3.7 g
- of which sugars
- 2.7 g
- Fat
- 32.2 g
- of which saturates
- 13.4 g
- Fibre
- 2.3 g
- Salt
- 0.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toast the flaked almonds in a dry frying pan for 2-3 minutes until golden, then set aside.
- 2
Melt half the butter in the pan and fry the trout fillets for 3 minutes on each side until the fish flakes easily, then set aside.
- 3
Add the remaining butter and the shallot to the pan and cook for 2 minutes.
- 4
Pour in the white wine (the Riesling, if you have it) and let it bubble for 2 minutes, then stir in the double cream and simmer for 2-3 minutes until slightly thickened.
- 5
Squeeze in the juice of half the lemon and season well.
- 6
Spoon the sauce over the trout and scatter with the toasted almonds to serve.
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