Ocean trout with sparkling wine beurre blanc

title="Ocean trout with sparkling wine beurre blanc"
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(1) Rate it

• 0:20 Prep


• 0:30 Cook


• 
  4 Servings


• Capable cooks

You will be the toast of the town with this sparkling wine dressing on the crispy skinned trout.

Featured in
Nutrition information, Main recipes

Ingredients

• 3 (about 450g) coliban potatoes, halved, each half cut into wedges


• 2 witlof, washed, dried, leaves separated


• 1 tablespoon finely chopped fresh dill


• 1 tablespoon olive oil


• Salt & freshly ground black pepper


• 250ml (1 cup) sparkling white wine


• 75g chilled butter, cut into 2cm cubes


• 25g butter, extra


• 4 (about 225g each) ocean trout fillets

Method

• 
  
  
  Step 1
  
  
  
  
  Cook the potato in a large saucepan of salted boiling water for 8 minutes or until tender. Drain. Refresh under cold running water. Drain well. Place in a large bowl with the witlof, dill and oil, and gently toss until combined. Taste and season with salt and pepper. Set aside until required.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Place the wine in a saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 15 minutes or until reduced by two-thirds. Season with salt and pepper. Remove from heat and set aside for 2 minutes to cool.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Place the sparkling wine over low heat. Add the butter, 1 cube at a time, whisking constantly and adding another cube only when the previous cube has been incorporated. Continue until all the butter is incorporated. Remove from heat.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Meanwhile, heat the extra butter in a large non-stick frying pan over medium-high heat until foaming. Add the trout, skin-side down, and cook for 2-3 minutes or until crisp. Turn and cook for a further 2-3 minutes for medium-rare or until cooked to your liking. Remove from heat.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Divide the trout among serving plates. Drizzle with the sparkling wine beurre blanc and serve immediately with potato and witlof.
  
  
  

• Low carb


• Low sugar

Nutrition

• 2790 kj

  Energy




• 44g

  Fat Total




• 19g

  Saturated Fat




• 2g

  Fibre




• 47g

  Protein




• 190mg

  Cholesterol




• 333.37mg

  Sodium




• 2g

  Carbs (sugar)




• 15g

  Carbs (total)

All nutrition values are per serve

• Author: Jane Charlton


• Image credit: Mark O'Meara


• Publication: Australian Good Taste

Source: taste.com.au