You will be the toast of the town with this sparkling wine dressing on the crispy skinned trout.
- Cook the potato in a large saucepan of salted boiling water for 8 minutes or until tender. Drain. Refresh under cold running water. Drain well. Place in a large bowl with the witlof, dill and oil, and gently toss until combined. Taste and season with salt and pepper. Set aside until required.
- Place the wine in a saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 15 minutes or until reduced by two-thirds. Season with salt and pepper. Remove from heat and set aside for 2 minutes to cool.
- Place the sparkling wine over low heat. Add the butter, 1 cube at a time, whisking constantly and adding another cube only when the previous cube has been incorporated. Continue until all the butter is incorporated. Remove from heat.
- Meanwhile, heat the extra butter in a large non-stick frying pan over medium-high heat until foaming. Add the trout, skin-side down, and cook for 2-3 minutes or until crisp. Turn and cook for a further 2-3 minutes for medium-rare or until cooked to your liking. Remove from heat.
- Divide the trout among serving plates. Drizzle with the sparkling wine beurre blanc and serve immediately with potato and witlof.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set