Easy Oven-Poached Trout in Riesling Wine Cream Sauce

A plate of garnished Easy to make Riesling Poached Trout.

Delicate, tender trout poached in dry Riesling with fragrant herbs and a silky sauce—this elegant yet easy dish brings restaurant-quality flavor straight to your kitchen. Perfect for a special dinner or a simple gourmet treat!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Total Time 45

Course Fish & Seafood

Cuisine German

Servings servings

Calories 194 kcal

Equipment

Ingredients

4 (6 to 8 ounce) trout filets, boned with skin
2 teaspoons extra virgin olive oil
2 teaspoons unsalted butter
1 large leek white and light green part only, cleaned well
1 large carrot peeled
2 tablespoons fresh minced parsley
1 teaspoon fresh thyme leaves or ½ teaspoon dried
1 ½ cups dry Riesling wine
¼ cup 2% milk or cream or half and half
2 teaspoons cornstarch
2 teaspoons fresh or dried tarragon
Salt and freshly ground pepper to 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 400°F. (225ºC)
Cut the leek and carrot into 2 ½ to 3-inch pieces, 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.)
Turn off the oven. 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; top with vegetables; spoon sauce over. Sprinkle additional parsley over, if desired.

Notes

*If using cream or half and half, mix the cornstarch with water or wine before adding it to the cream.

Nutrition

Serving: 1 servingCalories: 194kcalCarbohydrates: 9gProtein: 7gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 27mgSodium: 104mgFiber: 1g

Keyword fish, gluten-free, poached trout, Riesling wine, trout

Tried this recipe?Let us know how it was!