Riesling Poached Trout with Wine Sauce
Pan-seared leeks and carrots in a delicate Riesling poaching liquid create a refined base for oven-finished trout filets. The wine is reduced and thickened with a touch of milk and cornstarch into a silky sauce, finished with fresh tarragon and parsley for brightness.
Ingredients
- 4 trout filets, 6 to 8 ounces each, 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 parsley, minced
- 1 teaspoon fresh thyme leaves
- dried thyme(optional)
- 1 ½ cups dry Riesling winedry Pinot Grigioequalwine
similar acidity and body
- ¼ cup 2% milkheavy creamequaldairy
richer sauce, omit cornstarch adjustment
- cream(optional)
- half and half(optional)
- 2 teaspoons cornstarch
- 2 teaspoons tarragon, fresh or dried
- salt
- freshly ground pepper
Instructions
- 1
Remove pin bones from trout filets using tweezers or needle-nose pliers. Season flesh side with salt and pepper. Place in a 13 by 9-inch baking dish.
- 2
Preheat oven to 375°F.
- 3
Cut leek and carrot into 2 1/2 to 3-inch pieces, halve each piece, then cut into fine julienne.
- 4
Heat butter and oil in a large skillet until butter foam subsides. Add julienned vegetables and saute until crisp-tender, about 5 minutes.
- 5
Stir in parsley, thyme leaves, and wine. Season with salt and pepper. Bring to a simmer and pour over fish.
- 6
Bake for 5 to 7 minutes. Fish does not need to be cooked through at this stage.
- 7
Remove fish and vegetables from poaching liquid and transfer to a serving platter. Cover with foil and return to oven.
- 8
Pour poaching liquid into a saucepan and reduce by half.
- 9
Combine milk and cornstarch in a small bowl. Add to saucepan along with tarragon and stir until thickened.
- 10
Taste and adjust seasonings. Place one filet on each warmed plate, spoon sauce over, and garnish with additional parsley if desired.
Tips
Ensure leeks are thoroughly cleaned between layers to remove any hidden sand.
Do not overcook the initial bake; the fish continues cooking as the sauce reduces.
Warm plates before plating to keep the dish at proper serving temperature.
Good to Know
Refrigerate leftovers in an airtight container for up to 2 days. Do not freeze raw trout after marinating.
Prepare vegetables in julienne up to 4 hours ahead. Store in cold water in the refrigerator. Prepare the fish and remove pin bones up to 2 hours before cooking.
Serve on warmed plates with crusty bread or roasted potatoes to catch the sauce. A chilled Riesling or Albariño pairs well.
Common Mistakes
Do not remove fish too early from the oven to avoid it becoming dry; 5 to 7 minutes is sufficient for initial cooking.
Do not skip reducing the poaching liquid by half to avoid a thin, watery sauce.
Do not omit the cornstarch slurry to avoid a sauce that fails to thicken properly.
Substitutions
Dairy-Free Swaps
General Alternatives
similar acidity and body
similar acidity, herbaceous note