F’rell Am Rèisleck
Luxembourg has no maritime access. As a result, traditional fish meals are based on what swims in freshwater rather than what swims in saltwater. Trout, pike, and crayfish are some of the most popular fish in Luxembourg's restaurants. One of the most popular meals is F'rell Am Rèisleck, which is produced by frying fish in melted butter before coating it with a mixture of Riesling wine, crème fraîche, shallots, spices and herbs, and baking it to perfection. The meal is often served as a main course with a side of potato fritters or boiled potatoes and topped with freshly chopped parsley.
Ingredients: (10 serves)
- 10 pc trout (250g each)
- 100g shallots
- 500ml white wine
- 500ml fish stock
- 1pc lemon
- 30g butter
- 30g flour
- q.s. parsley
- 20g butter
- 3pc eggs
- 350ml crème fraiche
- q.s. salt, Cayenne pepper
Instruction:
- clean trouts
- butter a plate
- sprinkling with chopped shallots
- place the seasoned trouts on top, pour the white wine and fish stock, and cover with foil
- preheat the oven to 160°C and cook for around 8 minutes then keep it warm
- reduce braising liquid and bind with kneaded butter
- add crème fraiche and reduce butter
- finish with a squirt of lime juice and taste for flavor
- pass sauce through a sieve
- arrange trouts on a hot, buttered plate
- spoon sauce
- sprinkle with chopped parsley
- serve the remaining sauce in a sauce boat
