For today’s post and as part of our summer food and white wine series, we are pairing a beautiful Trout Salad recipe with our refreshing Casey’s Ridge Sauvignon Blanc. Pairing a cooler climate Sauvignon Blanc with light, seafood dishes, including avocado is particularly mouthwatering as the natural fats of the fish and avocado enhances the minerality and herbaceousness of the wine. Spoil yourself and guests this summer with this beautiful salad and share a bit of your wine knowledge by serving our award-winning Sauvignon Blanc with this dish.
Trout Summer Salad with Citrus and Fennel Bulb
Recipe courtesy of: http://www.capetownmagazine.com/recipes/summer-trout-salad-recipe/106_22_18765
- 400g fresh trout, raw
- 1 medium fennel bulb
- 1 lemon
- 1 orange
- 100ml extra-virgin olive oil
- 100g wild rocket
- 2 medium courgettes (zucchinis)
- 30g mint
- 30g dill
- 1 avocado
- 1 spring onion
- 50g sesame seeds, toasted
- Salt and pepper
- A pinch of caster sugar
Method (preparation time: 30 minutes)
Slice the trout fillet on a slight diagonal into paper-thin slivers that are approximately 3mm thick. Lay them out on a plate or platter and cover with cling film; refrigerate. Shave the fennel bulb as finely as possible using a mandoline, or by hand; start slicing from the stem part and work towards the end of the bulb. Zest and juice the lemon and orange, and mix the zest, juice and olive oil together. Season the mix with salt, freshly ground black pepper, and a pinch of sugar to balance the acidity. Cut the tips from the raw courgettes, and, using a peeler, shave down the length of each. Repeat to shave the whole courgette, so as to make long, thin ribbons. Roughly chop the mint and dill, and slice up the spring onion. In a big bowl, mix the shaved fennel bulb, courgette, spring onion, mint and dill, and dress with the citrus mixture; leave to marinate for about 15 minutes. Place a dry frying pan onto a medium heat and toast the sesame seeds, tossing them lightly until golden brown; set aside to cool. Cut the avocado in half, removing the pip in the centre. Remove the skin and cut into 1-cm chunks. Take the trout out of the fridge, unwrap and season with a sprinkle of salt and freshly ground black pepper. Pile the fennel and courgette mixture in the centre of the platter on top of the trout, leaving some trout exposed around the edges. Top it with the avocado chunks, and then the wild rocket. Pour the excess citrus dressing from the fennel mix over the entire salad. Sprinkle the toasted sesame seeds over and serve.
Pair this with:
Casey’s Ridge Sauvignon Blanc 2012
R 59.00/bottle BUY ONLINE
The 2012 Sauvignon Blanc showcases the expression of fruit from our vineyards in Elgin.
The vineyards are aged between 5 – 7 years and every year we are more excited about the quality of the fruit from our Casey’s Ridge property.
The grapes were picked at optimum ripeness and the juice was fermented with different yeast strains in stainless steel tanks and the wine spent 4 months on the lees. The result is a vivid, rich Sauvignon Blanc with an excellent nose and palate.
|Style and Tasting Notes||Our Sauvignon Blanc shows typical cooler climate aromas with flint notes, flavours of grass, granadilla and gooseberry. The wine is perfectly balanced with fresh acidity, rich minerality and a smooth finish. The wine was bottled under Stelvin closure to ensure optimal freshness and no cork-taint!|
|Wine Making Notes
|Our goal with the Vrede en Lust Sauvignon Blanc is for a wine with elegance, balance and richness. The grapes were harvested at different sugar levels late in February up until mid March. The juice was fermented separately and blended post fermentation.|
|Cultivar(s)||Sauvignon Blanc 90% , Semillon 10%|
|Ageing Potential||Drink Now or through the next 5 years|
|Pairing Suggestions||Seafood, Sushi, poultry, pasta, Asian dishes, salads and brilliant on its own!|
|Winemaker||Susan Erasmus with Ansone Stoffberg|
|Wine or Origin||Elgin|
|Packaging||750ml under Stelvin|
|Residual Sugar||2.5 g/L||PH||3.28|