Forelle mit Sauerampfersosse (Trout in Sorrel Sauce)

SpoonFed: Via Saveur



  • 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
  • ¼ cup heavy cream
  • ¼ cup minced parsley


1. 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.

2. 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.