2020 Valentine Le Grizz Skin-Contact Sauvignon Blanc & Ocean Trout and Butter Sauce
This week Peter and Tony crack open a bottle of 2020 Valentine Le Grizz Skin-Contact Sauvignon Blanc. TK recommends pairing it with ocean trout & butter sauce.
Pan Fried Ocean Trout, White Wine, Lemon-Caper Sauce
Prep Time: 20 mins | Cook Time: 20 mins | Servings: Servings: 8
8 x 180gm Ocean Trout Fillets or Atlantic Salmon Fillets
1 tablespoon extra-virgin olive oil
¼ cup minced shallot (about 1 medium)
¼ cup dry white wine
½ teaspoon lemon zest
3 tablespoons lemon juice
1 cup unsalted chicken broth plus 1 tablespoon, divided
1 tablespoon chopped capers
1 tablespoon chopped fresh parsley
¼ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon cornstarch
2 tablespoons butter
Pre heat an oven to 180 degrees.
In a heavy based pan ad olive oil and seal the fish skin side and place in the oven for 6 mins. Remove from the pan and turn. Allow to rest for 5 mins.
Heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring occasionally, until softened, about 1 minute. Add wine, lemon zest and lemon juice; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the liquid is reduced by about half, 2 to 3 minutes. Add 1 cup broth, capers, parsley, salt and pepper. Cook, stirring, until the sauce is reduced by about half, about 4 minutes.
Whisk the remaining 1 tablespoon broth with cornstarch in a small bowl. While whisking, add the cornstarch slurry to the pan. Cook, stirring constantly, until thickened, about 1 minute. Remove from heat and stir in butter until melted.
Pure a good amount of your butter sauce on the plate, and place your fish on top of that. Serve with a fresh green beans of broccoli with toasted almonds & garlic.
To make ahead: Refrigerate for up to 3 days.
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