Wine-braised trout topped with a tangy sorrel sauce is one of several regional springtime dishes enjoyed on Green Thursday in Germany. In this recipe from Spoonfuls of Germany by Nadia Hassani (Hippocrene Books, 2013), whole trout are called for, but skin-on fillets work just as well. This recipe first appeared in the tablet edition of our April 2014 issue with the story Seeing Green.
- 3 tbsp. unsalted butter
- 2 (1-lb.) trout, cleaned
- Kosher salt and freshly ground black pepper, to taste
- 1 cup dry white wine
- 2 cups minced sorrel, or another tender herb such as savory or parsley
- 1⁄4 cup heavy cream
- 1⁄4 cup minced parsley