Fine fish cuisine for wine and food
Wine with food presents a classic of Central European fish cuisine with roast trout with almond butter and parsley potatoes, which impresses with its clarity, texture and aromatic harmony. The wine and food here are characterized by tender fish, nutty butter and fresh herbs: the trout is gently fried whole or as a fillet in clarified butter or oil so that the skin becomes crispy and the meat remains juicy and aromatic. Finely toasted flaked almonds are tossed in brown butter and placed over the fish just before serving, creating a buttery, nutty depth that harmonizes perfectly with the light sweetness of the trout meat. Parsley potatoes, cooked in salted water and then tossed with butter and fresh parsley, add a mild, herb-fresh component to the dish. The result is a timeless dish that is ideal for cozy Sunday lunches, but is also suitable as an elegant fish dish in a menu.
Ideal wine accompaniment: Riesling Kabinett (Mosel, Germany)
Riesling Kabinett from the Moselle is an almost ideal accompaniment to roast trout with almond butter and parsley potatoes, because it combines freshness, lightness and aromatic depth in a unique way. The typical aromas of citrus, green apple and often ripe stone fruit harmonize perfectly with the fine sweetness and nutty character of the trout meat and almond butter, while the lively acidity balances the buttery melt on the palate. A subtle, finely tart residual sweetness, as found in many Kabinett wines from the Moselle, absorbs the saltiness and roasted aromas and makes the dish appear softer and juicier without becoming heavy. At the same time, the pronounced slate minerality provides an elegant structure that underscores the herbal freshness of the parsley potatoes and any splashes of lemon. The result is a classic yet exciting pairing that allows the trout and wine to shine in equal measure.
Further wine recommendations for this dish
Riesling Mosel QbA (Mosel, Germany)
A dry or off-dry Mosel Riesling QbA with clear slate minerality, citrus aromas and animating acidity is ideal when the trout is seasoned particularly simply and the fish’s own flavor is in the foreground. The freshness of the wine emphasizes the buttery almond component and the delicate roasted aromas, while the mineral note supports the fine, slightly nutty trout. A slight residual sweetness harmonizes well with the parsley potatoes and ensures a soft, drinkable overall impression.
Grüner Veltliner Weinviertel DAC (Weinviertel, Austria)
Grüner Veltliner Weinviertel DAC brings a spicy but fresh counterpoint to the glass with its “pepperiness”, crisp acidity and aromas of bright pome fruit. The peppery, slightly herbaceous character goes perfectly with parsley and a possible lemon note on fish, while the acidity balances out the almond butter and makes the dish appear lighter overall. The often subtle minerality and medium body make this Veltliner the ideal all-rounder for fried fish with herbs.
Pinot Blanc Pfalz QbA (Pfalz, Germany)
A Pinot Blanc from the Palatinate with gentle acidity, aromas of pear, apple and fine nutty notes is a particularly harmonious partner for almond butter dishes. The restrained acidity structure nestles against the buttery, nutty component without overpowering the trout and allows the herbs of the parsley potatoes to play elegantly in the background. The moderate body of the Pinot Blanc provides sufficient structure without weighing down the fine fish dish.
Chablis AOC (Bourgogne, France)
Chablis AOC with its cool, chalky minerality and taut citrus freshness offers a very clear, precise contrast to the buttery, nutty trout. The salty note, reminiscent of wet stone, emphasizes the maritime side of the fish and makes the dish leaner overall. At the same time, the fruit remains so subtle that the almond butter and parsley retain the main aromatic role – a classic French pairing with plenty of elegance.
Verdejo DO Rueda (Rueda, Spain)
A Verdejo from Rueda with aromas of citrus, fennel, herbs and an often slightly almondy finish fits perfectly into this aroma spectrum. The herbal and citrus notes of the wine pick up on parsley, possible lemon juice and the roasted notes of almonds, while the fresh acidity structure balances out the buttery character of the dish. The slightly almondy finish of the Verdejo almost directly reflects the almond butter and creates a harmonious, Mediterranean-style overall picture.
The recipe:
Fried trout with almond butter & parsley potatoes
Cooking utensils
- 1 Cutting board
- 1 Knife
- 1 Pan for the trout
- 1 Small pan or pot for almond butter
- 1 Pot for potatoes
- 1 Fish turner
Ingredients
Trout
- 2 ready-to-cook trout approx. 300-350 g each or 4 trout fillets
- Salt Pepper
- Flour for dusting optional
- 2 -3 tablespoons clarified butter or neutral oil
Almond butter
- 60 g Butter
- 30 -40 g flaked almonds
- 1 -2 tablespoons lemon juice
- Salt Pepper
- fresh parsley chopped
Parsley potatoes
- 500 g waxy potatoes
- Salt
- 20 g Butter
- 2 -3 tbsp chopped parsley
Preparation
Parsley potatoes
- Peel the potatoes, cut into even pieces and cook in salted water until done. Drain, allow to evaporate briefly, then toss with butter and chopped parsley and keep warm.
Frying trout
- Rinse the trout inside and out, pat dry, season lightly with salt and pepper. Lightly flour if desired. Heat the clarified butter in a pan and fry the trout or fillets over a medium heat until golden brown on each side, turning only once if possible.
Almond butter
- Melt the butter in a small pan and brown lightly, add the flaked almonds and toast until golden brown. Season to taste with lemon juice, salt and pepper, stir in the parsley.
Sideboards
- Place the trout on warmed plates, drizzle with almond butter and flaked almonds, arrange the parsley potatoes alongside and serve with lemon wedges if desired.
Recommended side dishes
- Crisp green salad with lemon vinaigrette
- Steamed spinach leaves with garlic
- Buttery green beans
