Use a flavorful, but not sweet, Riesling wine to make this simple healthy recipe for Riesling Poached Trout. It’s a quick, easy, weeknight meal but impressive enough for company.
1large leekwhite and light green part only, cleaned well
1large carrotpeeled
2tablespoonsfresh minced parsley
1teaspoonfresh thyme leavesor ½ teaspoon dried
1 ½cupsdry Riesling wine
¼cup2% milkor cream or half and half
2teaspoonscornstarch
2teaspoonsfresh or dried tarragon
Salt and freshly ground pepperto taste
Instructions
Using tweezers or needle-nose pliers, remove all the pin bones from the trout. Season the flesh side with salt and pepper.Set into a 13 x 9-inch baking dish. Heat oven to 375°F.
Cut the leek and carrot into 2 ½ to 3-inch pieces, cut each piece in half, and then into a fine julienne.
Heat the butter and oil together in a large skillet, when the foam from the butter subsides, add the julienned vegetables; saute until crisp-tender, about 5 minutes. Stir in the parsley, thyme leaves and wine, season with salt and pepper. Bring to a simmer; pour over the fish.
Place the fish in the oven and cook for about 5 - 7 minutes. (At this point, the fish does not have to be cooked through.) Remove the fish and vegetables from the poaching liquid and place on a serving platter, cover with foil, and return to the oven.
Pour the wine into a saucepan and reduce by ½. Combine the milk and cornstarch together in a small bowl; add mixture to the saucepan along with the tarragon. Stir until thickened. Taste and adjust seasonings.
To serve: Place one filet of fish onto each warmed plate; spoon sauce over. Sprinkle additional parsley over, if desired.