Pan Fried Trout with Pickled Ginger Mash and Rosé Sauce

Pan Fried Trout with Pickled Ginger Mash and Rosé Sauce
Pan Fried Trout with Pickled Ginger Mash and Rosé Sauce
Print Recipe
Love is in the air and it is the season for romance. If you want to impress your loved one, there is no easier and more flavourful dish than this one. It’s a guaranteed winner! 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 a KWV Classic Collection Shiraz Rosé which has a beautiful salmon pink colour with aromas of roses, candy and strawberries and hints of Turkish delight with a soft acidity and luxurious creamy finish.
Servings
2 people
Servings
2 people
Pan Fried Trout with Pickled Ginger Mash and Rosé Sauce
Pan Fried Trout with Pickled Ginger Mash and Rosé Sauce
Print Recipe
Love is in the air and it is the season for romance. If you want to impress your loved one, there is no easier and more flavourful dish than this one. It’s a guaranteed winner! 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 a KWV Classic Collection Shiraz Rosé which has a beautiful salmon pink colour with aromas of roses, candy and strawberries and hints of Turkish delight with a soft acidity and luxurious creamy finish.
Servings
2 people
Servings
2 people
Ingredients
  • 4 medium potatoes peeled and diced
  • 2 large tablespoons Butter
  • 1 tablespoon pickled ginger
  • beetroot spaghetti
  • 1 tablespoon olive oil
  • 2 200g fillets of salmon trout
  • 75 ml KWV Classic Collection Shiraz Rosé
  • 75 ml chicken stock
  • 200 ml cream
  • 100 g baby beetroot pickled and sliced
  • rose petals to garnish
  • beetroot sprouts to garnish
Instructions
  1. Boil the potatoes in salted water until soft, mash with the butter, and stir in the pickled ginger. Keep mash warm.
  2. Heat 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.
  3. Using the same hot pan, sear the salmon trout fillets for 2 minutes a side, searing the skin side first. Remove from the pan and keep warm on the side.
  4. Add the Rosé wine and 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.
  5. Start plating the dish with the ginger mash at the bottom, then the beetroot spaghetti, followed by the trout with the sauce spooned over.
  6. Garnish with rose petals and beetroot sprouts.
  7. Serve with a well chilled KWV Classic Collection Shiraz Rosé.