Saturday, July 23, 2011
Whole Trout on Cedar paired with Cotes du Rhone
unWine'd with a pour...
'09 Les Costes, Cotes du Rhone, <$20
This wine is a blend of 50% Grenache, 35% Carignan, 10% Cinsault and 5% Syrah & Mourvedre. The wine is Ruby in color with red fruit on the nose but more earth than fruit, typical of French Rhones. Tannins are very mild making this an easy drinking Rhone. The wine has the slightest hint of spice from the Syrah but more so the mouth filling roundness of the Grenache & Mourvedre. The finish is nice and it paired very well with the Cedar Plank Trout. Cheers to all...
I brushed on a light coat of EVOO on the meat side of the fish with a little salt and pepper. Additionally, I mixed 1/2 Tbsp of Honey & 1/2 Tbsp of Spicy Mustard and brushed just a little of that on the meat side of the fish.
The garnish is lemon, parsley & dill.
The grill temp was about 400 - 450 degrees and I let the fish cook about 30 - 35 minutes. The fish was about 125 degrees, internal temp. You don't want to overcook your Trout.
I used one whole bunch of Arugula. No stems, just the leaves. First, I added 1 Tbsp of EVOO to the skillet and browned, on med heat, 1/8 lb of diced Pancetta with a 1/2 tsp of minced garlic. Brown until the Pancetta is golden, just a few minutes. Next, toss in all your "rinsed" Arugula leaves. Reduce the heat to low and let the Arugula reduce, less than 10 minutes. Toss the Arugula so that the Pancetta and Garlic mix well.
The White Asparagus: