Pan Fried Trout With Chat Potatoes, Asparagus, Peas And Lemon Aioli

4 trout fillets (180gm – 200gm each)
700gm chat potatoes
400gm peas
2 bunches asparagus
1 bunch dill, chopped
150gm butter
2 tablespoons vegetable oil
1 clove of garlic, peeled
1 large egg yolk
1 teaspoon Dijon mustard
1 teaspoon salt
1 lemon – zest and juice
285ml vegetable oil
285 ml extra virgin olive oil

Lemon Aioli
Use a mortar and pestle or a food processor to crush the garlic.  Add salt and mix together.  Whisk the egg yolk and mustard together and add to the garlic salt mix.  Very slowly drizzle a quarter of the combined oils into the mixture, stirring vigorously.  Once it becomes creamy in texture, pour and whisk in the remaining oils in a steady stream.  Add lemon juice and zest.  Season with salt and white pepper.

Warm Salad
Cut the potatoes in half and boil in salted water until tender.  Drain and keep warm.  Trim the asparagus and blanch in boiling water for 2 minutes.  To keep the vibrant green of the asparagus don’t cover the pan.  Drain and refresh in iced water.  Repeat the process with the shelled or frozen peas.

In a fry pan heat a little vegetable oil and fry the trout for 3 – 4 minutes on both sides.  In another pan, melt the butter and add the potatoes, asparagus and peas.  Add the chopped dill and season to taste with salt and pepper.

On the plate lay the trout fillet over the top of the warm salad mixture.  Top with the lemon aioli and serve with a glass of Pfeiffer Gamay.

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