Trout in Riesling Sauce

Season the trout with pepper and season with salt and fry in a frying pan (with fireproof handle) with olive oil until golden brown on both sides.

Now put them in the oven heated to 180° Celsius for about 8 min. Now offer the trout on a plate and let it stand for 5 min. at moderate temperature (at the oven door).

In the meantime, rub the frying pan, steam the Ascalon onion with a little bit of butter, dust with flour. Extinguish with Riesling and add whipped cream. Add the juice of one lemon and a little bit of lemon zest to the sauce. Let the sauce brew for a few minutes and season with salt and pepper.

Serve the trout and pour the sauce over it. Serve with parsley potatoes.

Tip: Lemons add a fresh touch to dishes. Consciously choose ripe, rich yellow lemons!

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