Spoil your Valentine: Pan Fried Trout Delight with Rosé Sauce

Words: Crush

With Valentine’s Day around the corner, love is in the air. So, if you want to surprise your loved one with a romantic meal then there is no easier and more flavourful dish than this one from TV personality and well-known chef, Mynhardt Joubert.

“This pan fried trout with pickled ginger mash with Rosé sauce recipe is easy to prepare and a guaranteed winner,” says Joubert. “The colours and flavours are subtle and most of the elements for this dish can be prepped well in advance.”We pair the trout with KWV Classic Collection Shiraz Rosé which has a beautiful pink salmon colour with aromas of roses, candy and strawberries and hints of Turkish delight with a soft acidity and luxurious creamy finish,” he adds.

Prepare this dish for your lucky Valentine with this easy-to-follow recipe.

Pan Fried Trout Delight with Rosé Sauce

4 x medium sized potatoes peeled and diced
2 x large tablespoons of butter
1 x tablespoon of pickled ginger
beetroot spaghetti
1 x tablespoon of olive oil
2 x 200 g fillets of salmon trout
75 ml of KWV Classic Collection Shiraz Rosé
75 ml of chicken stock
200 ml of cream
100 g of pickled sliced baby beetroot

rose petals and beetroot sprouts for garnish

Boil the potatoes in salted water until soft and mash with the butter then stir in the pickled ginger keeping it warm on the side.

Heat up a large saucepan and add the olive oil toss the beetroot spaghetti in the hot oil for 2 to 3 minutes and season with salt and pepper, put aside to rest.

Using the same hot pan, sear the salmon trout fillets 2 minutes a side starting with the skin side. Remove from the pan and keep warm on the side.

Add the Rosé wine and the chicken stock to the pan and bring to the boil add the cream and reduce by half or until the sauce starts to thicken, add the sliced baby beetroot to the sauce and simmer for two minutes.

Start plating the dish with the ginger mash at the bottom then the beetroot spaghetti followed by the trout with the sauce spooned over.

Garnish with rose petals and beetroot sprouts.

Serve with well chilled KWV Classic Collection Shiraz Rosé which is reasonably priced at R52.99, available from liquor outlets nationwide.

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