Rio Grande Trout with Riesling
- ACTIVE: 15 MIN
- TOTAL TIME: 30 MIN
- SERVINGS: 4
The Good News Chef Kevin Graham rolls up trout fillets and poaches them in a delicate white-wine broth flavored with juniper berries and enriched with a little butter. Like salmon, mackerel and sardines, trout is an oil-rich, heart-healthy fish. It's also an excellent source of iron, selenium and vitamin B12.
- 1 cup dry Riesling
- 1 large carrot, finely julienned
- 1 large celery rib, finely julienned
- 1/2 small sweet onion, thinly sliced
- 4 whole black peppercorns
- 3 juniper berries, crushed
- 1 garlic clove, crushed
- 1 bay leaf
- 1 thyme sprig
- 1 oregano sprig
- 1 tablespoon canola oil
- Four 7-ounce skinless trout fillets
- Salt and freshly ground pepper
- 1 tablespoon unsalted butter
- Preheat the oven to 375°. In a medium saucepan, combine the Riesling with the carrot, celery, onion, peppercorns, juniper berries, garlic, bay leaf, thyme and oregano and bring to a boil.
- Meanwhile, coat the bottom of a large ovenproof skillet with the oil. Season the fish with salt and pepper. Skinned side up and starting from the tail end, roll up each fillet and secure with 2 toothpicks. Transfer the trout rolls to the skillet.
- Pour the Riesling mixture over the trout rolls and bake for 15 minutes, or until the fish flakes. Let rest for 5 minutes, then carefully remove the toothpicks. Transfer the rolls to shallow bowls and spoon the vegetables on top. Remove the bay leaf, herb sprigs and peppercorns from the broth. Whisk the butter into the broth, season with salt and pepper and spoon the broth over the trout. Serve right away.
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Congratulations to Mei Lin, winner of Top Chef Season 12.