English
Baked trout and kohlrabi en papillote & Riesling
20 minutes
Moderate
Medium
To celebrate the arrival of spring, we propose to taste a beautiful trout in primeur, from sources of the Heimbach in the Lower Rhine.Good for the heart and thecardiovascular systemas a whole, the flesh of the trout is very well supplied withpolyunsaturated fatty acids. These good fats, thefamous Omega 3They are easily digested, which makes them a product of choice in the constitution of a balanced diet.To enhance this beautiful product, the Chef Emmanuel Stemper had the idea to prepare a virgin sausage with breadcrumbs and sage as well as a tasty kohlrabi en papillote.
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Daring food and wine pairing : The Riesling Rebgarten
The Rebgarten is a small, well-tended vineyard (hence the name in French"the garden of the vines), nestled against the first houses of Bennwihr. Facing south, consisting of a varied soil with a dominant granite sand It is planted mainly with Riesling. Sheltered from the dominant winds and benefiting from a favorable sunshine allowing an ideal maturation of the grapes, it is thanks to this microclimate - soil adequacy that this terroir offers us each year great Rieslings.
Our Riesling Rebgarten has a dressslightly golden, an elegant and complex nose. Lemon-like aromas mingle with the mineral character. Buttered notes are also present, which confers a great aromatic complexity to this wine. The attack in mouth is racy and very typical of a Riesling of a beautiful maturity reinforced by a frank and balanced acidity.
Enjoy your meal!
Ingredients
For Trout
For Kohlrabi
For the Virgin Sauce
Preparation:
-
Preparation of vegetables
Preheat oven to 200°C. Clean the chouraves without removing the skin, place them on a sheet of aluminum foil, pour the ingredients (olive oil, butter, salt) over them. Wrap tightly, then bake in the oven at 200°C for about 1h30. To check the cooking of the chouraves, prick the papillotes with a sharp knife. -
Preparation of the trout
Rinse trout in cold water, garnish belly with garlic and sage. Slit the skin with a knife. Add a dash of olive oil, salt and pepper. Place them in the oven and cook for about 20 minutes. -
Preparation of the virgin sauce
Roast pine nuts for 5 minutes at 200°C. Mix all ingredients together.
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