Entertaining
Sun-soaked aperitif

Sun-soaked aperitif

A fresh meal and a drink for everyone: the perfect happy hour!

Trout tartare

Salmon might be the more popular choice for tartare, but you must try it with trout! In Quebec, it’s readily available – from oceans and rivers – so be sure it’s fresh! And cut it into tiny cubes using a very sharp knife. When selecting your fish, it’s a good idea to tell your fishmonger how you’ll be using it.

 

Harmony of flavours

An ultra-fresh fish is delish, so what you add to it must complement it. Our recipe includes hazelnuts, fresh tarragon (milder than dried tarragon) and a hint of lime juice. These ingredients are understated, which lets the delicate taste of the trout shine through.

Trout tartare with hazelnuts

Preparation: 10 minutes
Resting: 30 minutes
Cost per serving: about $2.00
4 servings

Ingredients
250 g (1/2 lb) very fresh trout* filet, skinned
30 mL (2 tbsp) fresh lime juice
15 mL (1 tbsp) walnut oil
Ground black pepper, to taste
1 green onion, finely chopped
30 mL (2 tbsp) crushed hazelnuts
5 mL (1 tsp) fresh chopped tarragon
60 mL (1/4 cup) English cucumber in strips, drained

*This recipe may also be prepared with fresh salmon.

Preparation
1. Use a knife to finely chop the trout and place it in a bowl. Add the lime juice and oil. 2. Add pepper and let rest for 30 minutes in the refrigerator. 3. Meanwhile, in another bowl combine remaining ingredients, except the cucumber. 4. Stir in the trout, correct the seasoning as needed, and serve immediately rolled in strips of cucumber.

 

What to drink with this trout tartare?

Henry of Pelham Sauvignon Blanc is a perfect pairing for these tartare bites, thanks to its delicate aromas of grapefruit and apple, with a hint of minerality. The subtle notes of pear, passion fruit and almond found in Vignes de Nicole from Domaines Paul Mas highlight this dish’s delectable aromas. If you’re looking for a wine that goes well with all sorts of salads, fish and seafood, definitely try Yalumba Viognier. It’s a fantastic all-purpose white with exotic notes of fruit and a lively hit of freshness.

Henry of Pelham Sauvignon Blanc Niagara Peninsula

$15.95

Henry of Pelham Sauvignon Blanc Niagara Peninsula

750 mlCanada
Henry of Pelham Sauvignon Blanc Niagara Peninsula

Henry of Pelham Sauvignon Blanc Niagara Peninsula

$15.95

750 mlCanadaSAQ code : 13575250
Domaines Paul Mas Vignes de Nicole

$14.80

Domaines Paul Mas Vignes de Nicole

750 mlFrance
Domaines Paul Mas Vignes de Nicole

Domaines Paul Mas Vignes de Nicole

$14.80

750 mlFranceSAQ code : 11767768
Yalumba The Y Series Viognier

$14.95

Yalumba The Y Series Viognier

750 mlAustralia
Yalumba The Y Series Viognier

Yalumba The Y Series Viognier

$14.95

750 mlAustraliaSAQ code : 11133811

 

A feast of trouts

There are many ways to enjoy a delicious trout: in a burger, with citrus fruit or Gouda cheese. Here are three recipes which fit perfectly well with white wines.

Trout with grapefruit and almonds

Château Bonnet Entre-Deux-Mers Sauvignon Blanc / Sémillon / Muscadelle 2018

$17.95

Château Bonnet Entre-Deux-Mers Sauvignon Blanc / Sémillon / Muscadelle 2018

750 mlFrance
Château Bonnet Entre-Deux-Mers Sauvignon Blanc / Sémillon / Muscadelle 2018

Château Bonnet Entre-Deux-Mers Sauvignon Blanc / Sémillon / Muscadelle 2018

$17.95

750 mlFranceSAQ code : 83709

 

Salmon-trout burgers with lemon mayonnaise and capers

Brancott Estate Sauvignon Blanc Marlborough

$15.20

Brancott Estate Sauvignon Blanc Marlborough

750 mlNew Zealand
Brancott Estate Sauvignon Blanc Marlborough

Brancott Estate Sauvignon Blanc Marlborough

$15.20

750 mlNew ZealandSAQ code : 12989696

 

Trout en papillote with Gouda

Kim Crawford Unoaked Chardonnay

$19.90

Kim Crawford Unoaked Chardonnay

750 mlNew Zealand
Kim Crawford Unoaked Chardonnay

Kim Crawford Unoaked Chardonnay

$19.90

750 mlNew ZealandSAQ code : 10669470

 

DISCOVER OUR WINE-FOOD PAIRING IDEAS FOR MAKING SUMMER LAST:
+AUTUMN BOWL
+RED TOMATO
+HAPPY THANKSGIVING
+FLAVOUR CHASE
+APPLE SEASON
+TAPAS FOR FRIDAY DINNER MADE EASY

 

 

PHOTOGRAPHY: David De Stefano

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