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Fish, Northern, Eastern and Western France

Trout in Riesling with steamed potatoes

Trout in Riesling is whole trout baked with white wine, shallots, and cream, served with steamed potatoes. For 4 people, it takes 45 minutes and is rated easy, at about €3.60 per person. The key is basting the trout regularly while it bakes and reducing the sauce until it coats the back of a spoon.

Tonight, whole trout baking in a fragrant Riesling with shallots and cream.

Trout in Riesling with steamed potatoes
Total time
45 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

The trout bakes whole, bathed in Riesling that slowly evaporates into a short, creamy sauce, just brightened with a touch of lemon. The shallots melt into the juices and season the flesh without ever taking over. It's a fish dish that holds its shape in the oven while staying tender inside, thanks to regular basting.

This is a recipe for a slightly more polished weeknight dinner, or for having people over without spending the whole evening in the kitchen. Steamed potatoes soak up the sauce and work fine as the only side. Reach for it on nights when you want something that looks effortful but comes together in five simple steps.

The ingredients

4 people

Fish counter

  • Whole trout, cleaned 4

Pantry

  • Riesling 25 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Shallots 3
  • Lemon 1
  • Parsley 0.5 bunch
  • Potatoes 1 kg

Dairy

  • Heavy cream 15 cl
  • Butter 40 g

Allergens Fish, Lactose

The step by step recipe

  1. Preheat the oven to 200°C and butter a baking dish. Season the inside of each trout with salt and pepper and slip a sprig of parsley into each one.

    Ask your fishmonger to clean and scale the trout for you, it saves a good fifteen minutes.

  2. Scatter chopped shallots over the dish, lay the trout on top, and pour in the Riesling.

    Arrange the trout head to tail so they all fit snugly in the dish.

  3. Dot with small pieces of butter and bake, basting halfway through. 20 min

    The flesh is done when the dorsal fin pulls away easily.

  4. Steam the peeled potatoes, or boil them in salted water. 20 min

    Steaming keeps more flavor than boiling.

  5. Remove the trout, pour the pan juices into a saucepan with the cream and a splash of lemon, reduce for a few minutes, and spoon over the fish. 5 min

    Reduce over high heat while whisking, the sauce should coat the back of a spoon.

Our tips to get it right

  • Pick a dry Riesling rather than a fruity one, it keeps the sauce fresh and stops it from turning cloyingly sweet as it reduces.
  • Butter the dish generously before adding the trout, the skin won't stick and lifts out cleanly at serving time.
  • If the sauce stays too thin after reducing, whisk in a knob of cold butter off the heat, it thickens right away.

The variations

  • Swap the trout for pike perch or cod fillets if you can't find trout, the cooking time stays about the same.
  • For a quicker version, pan sear the trout instead of baking it and make the sauce separately at the same time.
  • For a richer flavor, add a few sliced button mushrooms with the shallots, they soak up the wine nicely.

What to serve it with

  • Steamed potatoes, already part of the recipe
  • A glass of the same Riesling used in cooking
  • A simple green salad to lighten the meal

Storage

Trout and its sauce keep for 1 day in the fridge in a sealed container, the fish loses texture quickly after that. Reheat gently in a skillet or a low oven, spooning sauce over it so it doesn't dry out. It's best not to freeze this dish, the cream sauce separates once thawed.

Questions about this dish

Can I make trout in Riesling ahead of time?

You can peel the potatoes and chop the shallots ahead, but cook the fish just before serving. Trout doesn't reheat well and loses its tenderness.

What wine can I use if I don't have Riesling?

Any dry, lightly oaked white wine works, like Sylvaner or Muscadet. Avoid rounder or sweeter wines, the sauce would turn cloying.

Can I use trout fillets instead of whole trout?

Yes, fillets cook faster, about 10 minutes in the oven. Watch them closely since they dry out more easily than whole fish.

How do I know the trout is cooked without cutting into it?

Gently pull on the dorsal fin, it comes away easily once the flesh is cooked. You can also check that the flesh near the backbone has turned opaque.

How long does it take to make a trout in Riesling with steamed potatoes?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a trout in Riesling with steamed potatoes?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a trout in Riesling with steamed potatoes cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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