Dish
F'rell am rèisleck
Trout with horseradish sauce
F'rell am rèisleck is made by simmering trout and potatoes in a broth made from onions, garlic, and white wine. The dish is typically served with a side of crusty bread and a sprinkle of fresh herbs. The broth gives the dish a rich and savory flavor while the trout and potatoes add a hearty texture.
Origins and history
F'rell am rèisleck is a traditional Luxembourgish dish that has been enjoyed for generations. Trout is a common ingredient in Luxembourgish cuisine and is known for its delicate flavor and tender texture.
Dietary considerations
This dish is gluten-free and dairy-free. It is also high in protein and healthy carbohydrates from the potatoes. However, it may not be suitable for those with a fish allergy.
Variations
Variations of this dish may include different types of fish or vegetables in the broth. Some recipes may also include bacon or sausage for added flavor.
Presentation and garnishing
F'rell am rèisleck is typically served in a bowl with a sprinkle of fresh herbs such as parsley or thyme.
Tips & Tricks
Be sure to simmer the trout and potatoes in the broth for at least an hour to ensure the best flavor and texture.
Side-dishes
Crusty bread is a common side dish for f'rell am rèisleck.
Drink pairings
A light beer such as a pilsner pairs well with this dish.
Delicious F'rell am rèisleck recipes
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