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

Preparation info
  • Serves


    • Difficulty


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.


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


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