Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Trout | not in our table | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 nice trout (1/2 lb. each),
- 7 fluid oz dry Riesling (or Elbling),
- 10 fl oz fresh cream,
- 2 oz unsalted butter,
- parsley,
- 3 shallots,
- a pinch of chervil,
- a twig of tarragon,
- chives,
- salt, pepper and paprika
Directions
Clean, 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.
Meanwhile 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.
Add 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.
Take out the trout and put them on a hot plate. Boil your sauce while whisking until thick.
Cover the trout with the sauce and serve with boiled potatoes.
Category:Luxembourgish Recipes
Category:Luxembourgish Meat Dishes