Trout with Riesling Sauce

Ingredients

• 8 trout fillets (about 80 g each, ready to cook)
• Salt
• white pepper (freshly ground)
• Lemon juice
• 500 g Swiss chard leaves
• 50 g mushrooms
• 200 g tomatoes (1 tomato)
• 1 Spring onion
• 1 chervil sprig
• 1 egg yolk
• 1 stale roll
• 2 tsp grated lemon zest
• butter (for greasing)
• 150 ml fish stock
• 250 ml dry Riesling
• 1 egg yolk
• 20 g ice cold butter
• 200 g rice (mixed wild and natural varieties)
• 400 g small beetroot
• 2 Bay leaves
• 1 tbsp butter
• 2 tbsp vegetable broth (or meat broth)
• pinch grated horseradish
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Rinse the trout fillets briefly under cold water and pat dry. Season with salt, pepper, and drizzle with lemon juice. Cover and refrigerate. Trim stems from Swiss chard leaves. Blanch leaves in boiling salted water until just cooked, then shock in ice water, drain, and lay on a clean kitchen towel. Clean mushrooms, finely chop, and toss with lemon juice. Peel and core the tomato; dice finely and add to the mushrooms. Slice spring onion thinly. Pull off chervil leaves from stems. Add one third of these with the spring onion to the mushroom‑tomato mix. Mix in egg yolk and grated lemon zest, season with salt and pepper. Preheat oven to 200 °C (400 °F) fan‑heated. Lay Swiss chard leaves flat, smooth side down, place trout on top, spread filling over fillets, and carefully roll, folding leaf edges inward.

2. 2.

   Grease a baking dish or a large, fire‑proof shallow pan with butter. Arrange fish side by side. Add fish stock, Riesling, and saffron. Bake for about 15 minutes until cooked through.

3. 3.

   Meanwhile cook rice according to package instructions.

4. 4.

   Transfer sauce gently into a small pot. Keep fish covered in foil on a warm plate. Warm the sauce without boiling. Stir a few tablespoons with egg yolk, then whisk in the remaining egg. Fold ice cold butter in small pieces until a lightly creamy sauce forms. Season with salt and pepper; do not boil further.

5. 5.

   Serve trout fillets on warmed plates topped with Riesling sauce, accompanied by rice and beetroot vegetables.

6. 6.

   Wash beetroot, leave unpeeled, and place in a small pot. Cover with water, add salt and bay leaves. Bring to a boil, then simmer covered for 40–50 minutes until tender. Drain, shock in cold water, peel, and cut into sticks about the thickness of a wooden spoon.

7. 7.

   In a wide pot heat butter, broth, and horseradish. Add beetroot sticks and gently stir until heated through. Season with salt and pepper.