Trout in White Wine Sauce with Plantain

Featured by Rutz Cellars in the Gold Wine Club.

Ingredients

4 trout fillets
1 Tbsp garlic powder
1 ½ tsp coarse-grain black pepper
1 ½ tsp paprika
1 ½ tsp celery salt
1 ½ tsp curry powder
1 tsp superfine sugar
2 Tbsp butter
2/3 cup Chardonnay
2/3 cup fish stock
2 tsp honey
1-2 Tbsp chopped fresh parsley
1 yellow plantain
Oil, for frying

Instructions

Combine the spices and the superfine sugar. Sprinkle over trout and marinate for 1 hour. Melt the butter in a frying pan and sauté the fillets for about 5 minutes, until cooked through, turning once. Transfer to a plate and keep warm. Add the wine, fish stock, and honey to the pan. Bring to a boil and simmer to reduce slightly. Return the fillets to the pan and coat with the sauce. Sprinkle with the parsley and simmer gently for a few minutes. Meanwhile, peel the plantain and cut into rounds. Heat a little oil in a frying pan and fry the plantain until golden, turning once. Transfer the fish to warmed serving plates. Stir the sauce and pour it over the fish. Garnish with the fried plantain.



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