F'rell am Rèisleck (Trout in Riesling Sauce)

Ingredients

• •4 trout, ½ pound each
• •7 fluid ounces dry Riesling
• •10 fluent ounces fresh cream
• •2 ounces unsalted butter
• •Parsley
• •3 shallots
• •1 pinch of chervil
• •1 twig of tarragon
• •Chives
• •Salt
• •Pepper
• •Paprika

Directions

1. 1Clean, wash and dry the trout with a cloth. Sprinkle them with salt, pepper and flour. Melt the butter in a pan and fry the trout gently 2 to 3 minutes on each side.
2. 2Meanwhile butter a stew pan and place the trout in it. Fry the finely chopped herbs in your frying pan, add the dry Riesling wine and pour this mixture on the trout in the stew pan.
3. 3Add the fresh cream, season to taste with pepper, salt and a pinch of paprika and place the stew pan into a hot oven. Cook for 15 to 20 minutes basting the trout occasionally.
4. 4Take out the trout and put them on a hot plate. Boil your sauce while whisking until thick.
5. 5Cover the trout with the sauce and serve, with boiled potatoes.