Forelle mit Sauerampfersosse (Trout in Sorrel Sauce)
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
- Heat oven to 450°; grease a 9” x 13” baking dish with 1 tbsp. butter. Season trout inside and out with salt and pepper and place in dish; add wine and cover with aluminum foil. Bake until cooked, about 15 minutes. Transfer trout to a serving platter, reserving cooking liquid; keep warm.
- Heat remaining butter in an 8” skillet over medium-high heat. Add reserved cooking liquid and sorrel; cook until reduced by half, about 5 minutes. Add cream, salt, and pepper; cook until sauce is slightly thick, 2–3 minutes more. Stir in parsley; spoon sauce over trout.