Wisper trout in Riesling cream

Name: Wisper trout in Riesling cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 ready-to-cook trout (300-350 g); 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Carrot; 1 small piece of celeriac; 1/4 Stalk leek (leek); 2 small onions; 1/2 l Rheingau Riesling; 1/2 l Vegetable broth (instant); 150 ml White wine vinegar; 1 Bay leaf; 1 Cloves; 5 Juniper berries; 1 TEASPOON white peppercorns; 2 TEASPOONS Sugar; 1 kg waxy potatoes; 1 collar Dill; 20 g Butter; 1 tablespoon (approx. 15 g) Flour; 250 g Fresh cream; 7-10 Tbsp Lemon wedges

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 ready-to-cook trout (300-350 g)
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Carrot
1 small piece of celeriac
1/4 Stalk leek (leek)
2 small onions
1/2 l Rheingau Riesling
1/2 l Vegetable broth (instant)
150 ml White wine vinegar
1 Bay leaf
1 Cloves
5 Juniper berries
1 TEASPOON white peppercorns
2 TEASPOONS Sugar
1 kg waxy potatoes
1 collar Dill
20 g Butter
1 tablespoon (approx. 15 g) Flour
250 g Fresh cream
7-10 Tbsp Lemon wedges

Directions

1
Wash the trout, sprinkle with lemon juice and season with salt and pepper. Put the trout in a cool place and let it marinate for about 15 minutes. In the meantime, clean and wash the carrot, celery and leek and cut them roughly into pieces. Peel onions and cut them into eighths. Put the Riesling, vegetable stock, vinegar, vegetable pieces, onion patch, bay leaf, clove, juniper berries, peppercorns, some salt and 1 teaspoon of sugar into a large oblong pot (e.g. roaster).
2
Bring to the boil, cover and simmer for about 10 minutes. Peel, wash and cover the potatoes and cook them in little boiling salted water for about 20 minutes. Take off 250 ml Riesling stock. Place the trout in the remaining stock, cover and simmer at low to medium heat for 10-12 minutes. In the meantime, finely dice the remaining onion. Wash the dill, shake dry and chop finely, except for a little to garnish. Heat butter in a pot and sauté diced onion. Dust with flour, sweat briefly and deglaze with the measured stock while stirring. Let simmer for 2-3 minutes. Stir in crème fraîche and simmer again for another 2 minutes. Stir in between. Stir the chopped dill into the sauce except for a little bit for sprinkling and season with salt, pepper and a little sugar.
3
Heat butter in a pot and sauté diced onion. Dust with flour, sweat briefly and deglaze with the measured stock while stirring. Let simmer for 2-3 minutes. Stir in crème fraîche and simmer again for another 2 minutes. Stir in between. Stir the chopped dill into the sauce except for a little bit for sprinkling and season with salt, pepper and a little sugar. Drain the potatoes and let them evaporate. Remove trout from the stock and arrange on plates with boiled potatoes and some Riesling cream. Sprinkle with dill. Garnish with lemon wedges and dill. Serve the rest of the sauce separately. Serve with green salad
4
Drain the potatoes and let them evaporate. Remove trout from the stock and arrange on plates with boiled potatoes and some Riesling cream. Sprinkle with dill. Garnish with lemon wedges and dill. Serve the rest of the sauce separately. Serve with green salad