100% Gruner Vertliner | Kamptal Dac, Austria

LOIMER, GRUNER VERTLINER

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Grüner Veltliner, Welschriesling, Muskat - Burgenland, Austria; fresh & delicious food wine, aromatic, dry, biodynamic

Pat dry the trout fillets and season both sides with salt and white pepper. Zest the lemon over the fillets and set aside for the sauce finish.

Preheat the oven to 200°C (400°F). Parboil or pre-boil the baby potatoes just enough to soften, then toss with a little olive oil, salt, and pepper. Spread on a lined baking sheet and roast for 25–30 minutes until golden and tender.

Trim the ends of the green beans. Blanch in salted boiling water for 3–4 minutes until bright green, then transfer to an ice bath and drain.

Heat a large skillet over medium-high heat with a tablespoon of olive oil. Pat the trout dry again and sear skin-side down (if skin-on) for 2–3 minutes, then flip and cook 1–2 minutes more until just opaque. Remove the fish to a plate and keep warm.

In the same skillet, melt 60 g of butter over medium heat. Add the shallots and sauté until translucent, about 2–3 minutes. Add the minced garlic and cook for another minute, stirring to avoid burning.

Deglaze the pan with the white wine, scraping up any browned bits. Let the wine reduce by about half, 3–4 minutes.

Squeeze the juice from the lemon (from the lemon used above) into the pan. Season to taste with a pinch of salt and a crack of pepper.

Whisk in the remaining 40 g of butter off heat to emulsify into a glossy sauce. Stir in the chopped dill and parsley and adjust seasoning.

To serve, arrange the roasted potatoes and blanched green beans on plates. Place a trout fillet on each plate and spoon the aromatic butter sauce over the fish. Garnish with a little lemon zest if desired and an extra pinch of fresh herbs.

Trout fillets

Kosher salt

White pepper

Garlic cloves, minced

Lemon

Olive oil, extra-virgin

Fresh dill, chopped

Fresh parsley, chopped

Baby potatoes

Green beans

Shallots

Unsalted butter

White wine

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Descriptors

Tasting Notes

Food Pairings

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