F'Rell Am Rèisleck

Prepare the Trout

Season the trout fillets with salt and black pepper.

Cook the Trout

In a large skillet, melt 1 tablespoon of butter over medium heat.

Add the trout fillets, skin side down, and cook for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork.

Remove the fillets from the skillet and set aside.

Prepare the Sauce

In the same skillet, melt the remaining tablespoon of butter.

Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

Add Wine and Broth

Pour in the white wine and fish or vegetable broth. Bring to a boil and cook for 5 minutes to reduce slightly.

Thicken the Sauce

In a small bowl, mix the flour with a bit of the hot liquid from the skillet to form a smooth paste.

Stir the paste into the skillet and cook for another 2-3 minutes until the sauce has thickened.

Add Cream and Seasonings

Stir in the heavy cream and cook for 2-3 minutes, until the sauce is creamy.

Add lemon juice and chopped parsley. Adjust seasoning with salt and black pepper.

Serve

Return the trout fillets to the skillet and spoon some of the sauce over the top.

Garnish with lemon slices and additional parsley if desired.