1 carrot, cut into matchsticks, fry gently together with 1 piece leek finely cut, 2 sticks celery cut into matchsticks, and 3 shallots finely cut into rings, at medium-high heat in
50 g butter
Glace the vegetables with 1/2 tbsp. sugar and add 70 ml Riesling Selected Harvest Wine-Vinegar and 250 ml fish stock as well as 1 bayleaf
4 fillets of rainbow trout skin removed, add to the decoction, poaching them for 3-4 mins. Remove the fillets and keep them warm. Pour out the decoction, and mix with 50 g cold butter and 50 g créme frâiche season with salt cayenne pepper and Riesling Selected Harvest Wine-Vinegar Return fillets to the sauce and sprinkle it with freshly grated horseradish and chopped chives.
serves 4
by Joachim Gradwohl, Restaurant Meinl am Graben, Vienna
