Pan-fried fillet of sea trout, steamed asparagus, oyster velouté

17 April 2019

Forget the sauce and the wine, Sea Trout is Healthy!

Full of Omega 3, Selenium, and Vitamins B6 and B12, all the healthy boxes are checked. You can now sit down comfortably, grab your glass of 2014 Grüner Veltliner Smaragd, and enjoy this delicious Sea Trout main designed by Head Chef, Marcus Verberne.

Farmed in the Clew Bay in Ireland, probably the best fishing area in Ireland for sea trout and salmon, the pan-fried fillet is served with steamed asparagus, and a light oyster cream sauce finished with chives. Marcus also added a touch of ‘je ne sais quoi‘ with some lemon and rape seed oil dressing.

Wine Pairing

Emmanuel, Deputy Head Sommelier, recommends:
2014 Grüner Veltliner Smaragd, Dürnsteiner Kellerberg, F. X. Pichler, Wachau, Austria @ £12.50 per glass

Coming from one of the unofficial ‘Grand Cru’ vineyard from Wachau, this vibrant wine is really a perfect example of balance. The ripe style of Smaragd is briging a slight oiliness to the wine which mirror the fattiness of the trout. The vibrancy and minerality, enhancing the iodine aromas of this dish, along the slight tarragon and savoury notes of the wine, are matching perfectly the vegetal notes brought by the seasonal steamed asparagus.

More Information

FISHING SEA TROUT IN IRELAND
F. X. PICHLER
Contact the Reservations team:
email: [email protected]
tel: +44 (0)20 3794 2497