frell am reisleck
Trout in Riesling Sauce (F'rell Am Rèisleck)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
F'rell am rèisleck is a delicious traditional trout dish from Luxembourg, baked with a creamy Riesling sauce.
Course: Main Course
Cuisine: Luxembourger
Servings: 4 people
Author: Mike Benayoun
  • 2 large trouts (or 4 small trouts)
  • 8 oz. Riesling (dry white wine)
  • 1 cup creme fraiche
  • 4 tablespoons unsalted butter
  • ½ bunch parsley
  • 3 shallots , minced
  • 1 pinch chervil (optional)
  • 8 sprigs tarragon (about 1 tablespoon of chopped leaves)
  • 2 chives , chopped
  • ½ teaspoon Paprika
  • Salt
  • Pepper
  1. Rinse trout and pat dry with paper towels. Add salt, pepper and drench the trouts in flour.
  2. Melt butter in a pan and fry the trout for 2 to 3 minutes on each side until golden. Place the trouts in a previously buttered casserole dish.
  3. In the same pan, sauté the shallots (add a little butter if necessary). After 3 to 4 minutes, pour the riesling, tarragon, parsley, chervil, chives and paprika then bring to a boil. Lower the heat and add the creme fraiche. Stir for 2 minutes and pour this mixture over the fish.
  4. Bake in a preheated oven at 350 F for 15 to 20 minutes. Serve with steamed potatoes sprinkled with sea salt.