Pan-Fried Trout Fillets with Grapes and a Chive Butter Sauce

Name: Pan-Fried Trout Fillets with Grapes and a Chive Butter Sauce
Yield: Serves 2
Ingredients: 2 trout fillets, trimmed, and all fine bones removed; 25 g (1 oz) butter; 25 ml (1 fl oz) vegetable oil; 200 g (7 oz) green seedless grapes; 25 ml (1 oz) white wine vinegar; 2 shallots, finely sliced; 25 ml (1 oz) white wine; 300 g (10 oz) cold butter, diced; 80 ml (3 fl oz) double cream; 650 g (1 lb 7 oz) small waxy potatoes; 25 ml (1 fl oz) olive oil; 1 tomato, peeled, deseeded and diced; 2 tbsp finely chopped chives

Preparation info

Serves
2

Difficulty
Easy

Appears in

Le Cordon Bleu Matching Wine with Food

By Le Cordon Bleu

Published 2010

About

The creamy texture of fish in sauce makes a wonderful contrast to the spicy acidity of most Alsace wines.

Ingredients

650 g (1 lb 7 oz) small waxy potatoes
25

Fish course
Pescatarian
Gluten-free
Spicy

Method

Peel, then boil the potatoes in salted water for 15 minutes or until cooked. Drain and mash with the olive oil.

Meanwhile, pan fry the fillets in the butter and oil, until golden (about 2 minutes on each side). Remove from the pan, and leave to rest. Add the grapes to the pan and fry until tinged golden brown.

In a separate pan, place the shallots, white wine vinegar and white w