Wispertal trout in Riesling cream

Name: Wispertal trout in Riesling cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 ready-to-cook trout (300-350 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Juice of 1 lemon; 1 Carrot; 1/2 stalk of leeks; 2 Onions; 1/2 l Riesling; 150 ml White wine vinegar; 1 Bay leaf and cloves; 5 Juniper berries; 1 TEASPOON white peppercorns; 2 TEASPOONS Vegetable broth; 7-10 Tbsp Sugar; 1 collar Dill; 2 TABLESPOONS + 50 g cold butter; 1 coated tbsp. flour; 250 g Fresh cream; 7-10 Tbsp Organic Lemon

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 ready-to-cook trout (300-350 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Juice of 1 lemon
1 Carrot
1/2 stalk of leeks
2 Onions
1/2 l Riesling
150 ml White wine vinegar
1 Bay leaf and cloves
5 Juniper berries
1 TEASPOON white peppercorns
2 TEASPOONS Vegetable broth
7-10 Tbsp Sugar
1 collar Dill
2 TABLESPOONS + 50 g cold butter
1 coated tbsp. flour
250 g Fresh cream
7-10 Tbsp Organic Lemon

Directions

1
Wash and season the trout. Sprinkle with lemon juice. Clean or peel the vegetables, wash them and cut them roughly. Peel, quarter and finely dice 1 onion
2
Vegetables, onion quarters, Riesling, 1/2 l water, vinegar, spices, stock, some salt and approx. 1 teaspoon sugar in a large roasting pan. Cover and simmer for about 10 minutes
3
Take off 1/4 l brew. Cover the remaining stock and let it simmer at low heat for 10-12 minutes. Wash and finely chop the dill
4
Fry the diced onion in 2 tbsp. hot butter. Dust with flour and sauté briefly. Deglaze with 1/4 l stock, bring to the boil and simmer briefly. Stir in crème fraiche and continue to simmer for about 2 minutes. Fold in 50 g butter in pieces. Stir in dill. Season the sauce to taste
5
Arrange the trout with the Riesling cream and garnish. Serve with boiled potatoes and green salad
6
Drink: cool dry Riesling, e.g. from the VDP vineyard Schloss Johannisberg