Salmon Trout in White Wine Sauce
Salmon trout in white wine sauce is a recipe with fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 salmon trout (or trout about 1 kg, ready to cook)
- 1 bunch tarragon
- 1 bunch spring onions
- 200 g mushrooms
- 2 Zucchini
- 1 untreated lemon
- Salt
- Pepper (freshly ground)
- 2 tbsp butter
- 300 ml Riesling
- 1 Shallot
- 200 ml fish stock
- 1 bay leaf
- 150 ml Heavy Cream
- 200 g shrimp (ready to cook, peeled and deveined)
Instructions
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1.
Wash the trout and pat dry. Pick off some tarragon leaves for garnish and set aside. Wash, trim, and roughly chop the spring onions. Clean the mushrooms and leave whole or cut depending on size. Wash, trim, and slice the zucchini. Zest the lemon, peel, and slice. Salt and pepper the trout inside and out, then stuff with tarragon.
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2.
Place the spring onions, mushrooms, zucchini, and lemon slices in a water‑filled Römertopf (or Dutch oven) and top with 1 tbsp butter. Season, add 100 ml Riesling, and lay the trout on top. Seal the pot and bake in a cold oven at 180 °C fan for about 1 hour.
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3.
Meanwhile, peel, dice the shallot, and sauté in remaining butter. Deglaze with the rest of the Riesling, add fish stock and bay leaf, then reduce by half. Strain through a sieve, return to pot, add cream, and simmer until desired consistency. Season with salt and pepper.
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4.
During the last 15 minutes, arrange shrimp around the trout and cook together.
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5.
Remove everything from the oven, take out the trout, place vegetables and shrimp on a plate, lay the trout on top, remove skin, sprinkle with lemon zest and tarragon, drizzle some sauce over it. Serve and offer remaining sauce separately.
