Second Spin, Country 101: Luxembourg [International Food]

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Clean and gut the trout, then rinse under cold water.

Melt butter in a large skillet over medium heat until foamy.

Add chopped shallots and garlic, sauté until translucent, about 3-4 minutes.

Pour in Riesling wine and bring to a simmer.

Add vegetable stock, bay leaves, thyme, and season with salt and white pepper.

Gently place the trout in the skillet, cover, and poach for 10-12 minutes until cooked through.

Remove the trout and set aside on a serving platter.

Stir in heavy cream and bring the sauce to a gentle boil.

Add sliced mushrooms and cook for 3-4 minutes until tender.

Season the sauce with nutmeg and adjust seasoning if needed.

Pour the sauce over the trout and garnish with chopped parsley and lemon wedges.

Cooking Techniques

Spice Level:

Allergens