The delicate and delightful 2022 Vin de Joie Rosé adds joy to any occasion. Ensure a joyful combination at the dinner table and serve it with simple leafy salads, generous Mediterranean plates, finely sliced Charcuterie and seafood in all shapes.
Ilse van der Merwe, The Food Fox, recommends pairing the rosé with her Pretty and Pink recipe: Pan-fried trout with saffron & lemon butter sauce, served with a baguette and leafy radish salad.
"French inspiration delivers indulgence and simplicity at once. This easy recipe uses just a handful of ingredients to create a beautifully balanced dinner with the help of a pinch of Persian saffron - creamy and decadent, yet punchy with lemon and capers. The perfect companion with La Motte’s Vin de Joie Rosé," says Ilse.
Recipe: Pan-fried trout with saffron & lemon butter sauce (served with baguette & leafy radish salad)
Ingredients
Serves 4
- 60 ml dry white wine
- a pinch of saffron
- about 600 g fillet of trout, sliced into 4 portions
- salt & pepper
- butter
- olive oil
- 3-4 tablespoons flour, for dusting
- 1-2 tablespoons baby capers
- 1 clove garlic, finely grated
- 60 g butter
- a handful Italian parsley, finely chopped
- zest of a lemon, finely grated
- 125 - 250 ml fresh cream
- freshly cooked orzo pasta
Method
Heat the wine in a cup for 30 seconds in the microwave (or up to steaming point in a small sauce pan), then add the saffron and leave to steep. Rinse the trout under running water and pat dry with a clean tea towel. Season on the skin side with salt & pepper, then heat the butter in a hot pan and fry on the skin side first until golden brown (about 2 minutes). Turn and fry for another minutes until just cooked. Remove from the pan and set aside.
To the same hot pan, add the capers & garlic, and turn down the heat to low. Add the butter and leave to melt, stirring, then add turn off the heat and add the parsley, and lemon zest. Add the cream and heat through. Turn off the heat and set aside.
When your orzo is cooked, drain the water, reserving about 1/2-1 cup of the pasta water. Add the orzo to the creamy pan mixture, then bring to a simmer, stirring to mix. Add some of the pasta water - just enough to make a loose sauce. Season with salt & pepper, then turn off the heat. Serve the saucy orzo topped with the fried trout, with your choice of salad alongside (crunchy baby-leaf and radish works well).