Ingredients

2 tablespoons (1 oz) unsalted butter plus additional for greasing

1 medium carrot

1 celery rib

4 (6- to 8-oz) trout fillets with skin

1 1/2 teaspoons salt

1 teaspoon black pepper

4 medium shallots, cut lengthwise into 1/8-inch-thick slices (1 cup)

2 fresh parsley sprigs

5 black peppercorns

1 1/2 cups water

1 1/2 cups dry Riesling

3/4 cup heavy cream

2 teaspoons cornstarch

2 teaspoons chopped fresh tarragon

1/2 teaspoon fresh lemon juice

• Special equipment: an adjustable-blade slicer; tweezers or needlenose pliers

Description

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