A timeless fish classic with a nutty melt for the festive Easter table
If you’re looking for the ideal wine to accompany a meal over the festive season that emphasizes the delicate texture of a freshwater fish, this wine pairing is a real guarantee of enjoyment. A trout “Müllerin style” with almond butter and parsley potatoes is all about being able to combine wine and food that harmoniously captures both the buttery roasted flavors of the almonds and the freshness of the herbs. Trout is characterized by its tender, light meat, which is given a wonderfully aromatic crust by flouring and frying in butter. A well-chosen accompaniment must have the necessary structure to stand up to the richness of the almond butter, but must never dominate the delicate nature of the fish. The result is an interplay of mild creaminess and subtle fruit, which absorbs the earthy notes of the potatoes and presents the whole dish in an elegant, spring-like light that is perfect for the Easter dinner table.
Ideal wine accompaniment: Pinot Blanc Baden QbA (Baden, Germany)
This classic grape variety from sun-drenched vineyards impresses with its mild acidity and fine melting texture, which envelops the trout like a velvet carpet. The nose reveals subtle aromas of white flowers, ripe pears and a hint of green nuts, which perfectly reflects the almond butter on the fish. The palate has an elegant fullness and a creamy texture, which is supported by a short maturation on the fine lees and perfectly complements the butteriness of the dish. The fine minerality ensures that the combination always remains lively despite the rich butter sauce and the palate is refreshed after every bite. As there are no loud fruit flavors in the foreground, the trout’s own flavor is fully preserved, while the nutty nuances in the finish build a wonderful bridge to the roasted almond slivers. It is a pairing of elegant restraint that focuses entirely on the quality of the ingredients.
Further wine recommendations for this dish
Silvaner Franken QbA (Franconia, Germany)
The earthy characteristics and fine herbal spice make this wine an ideal partner for parsley potatoes. On the palate, it has a juicy structure with moderate acidity that gently envelops the fish and emphasizes the roasted aromas of the floured skin. The subtle notes of hay and yellow apple harmonize excellently with the down-to-earth character of the trout. It is a very honest wine accompaniment, which is particularly convincing due to its mineral depth and typical Franconian dryness, which gives the almond butter an almost spicy note in the aftertaste and makes the whole dish appear very down-to-earth and at the same time elegant.
Pinot Gris Pfalz QbA (Palatinate, Germany)
This somewhat stronger representative brings a golden yellow color and a bouquet of quince, honeydew melon and pineapple to the glass, which forms an exciting contrast to the saltiness of the fish. The powerful stature and richness of extract are necessary when the almond butter has been particularly generously portioned, as the wine acts as an equal counterpart here. The soft acidity flatters the tender fish meat, while the nutty undertones of the Pinot Gris literally embrace the almonds. It is a combination for connoisseurs who prefer a full-bodied mouthfeel and appreciate the combination of melting and ripe fruit in a fish dish.
Grüner Veltliner Kamptal DAC (Lower Austria, Austria)
The famous pepper and the crisp freshness ensure an animating drinking flow, which goes particularly well with the lemon with which the trout is usually drizzled. Aromas of green Veltliner pepper and crunchy pear give the dish a lively zest and perfectly balance the fat structure of the butter. The spicy minerality on the palate gives the parsley potatoes an additional aromatic layer. If you are looking for a rather tangy and invigorating accompaniment that repeatedly clears the palate between bites and highlights the herbal notes of the parsley, you will find what you are looking for in this Austrian specialty.
Chardonnay Napa Valley AVA (California, USA)
The typical notes of vanilla, butter and roasted hazelnuts, which are the result of ageing in barriques, find their direct counterpart in the almond butter. This opulent wine accompaniment is ideal when the fish has been fried very crispy and the roasted aromas should be in the foreground. The creamy viscosity of the Chardonnay blends seamlessly with the sauce, while the tropical fruitiness adds an exotic accent. It is a bold pairing that wraps the simple fish classic in a luxurious garment and shows how well wood notes and fried fish can harmonize with each other when the textures are so precisely matched.
Gavi di Gavi DOCG (Piedmont, Italy)
The delicate structure and subtle floral nuances of the Cortese grape provide a very elegant backdrop for the tender trout. On the palate, there is a precise acidity and a subtle almond note on the finish, which seems to have been created for this recipe. The mineral purity of the wine ensures that the parsley is particularly fresh and the dish as a whole is very light and easy to digest. Anyone who loves Italian lightness and is looking for a wine pairing that impresses with its clarity and finesse will enjoy the symbiosis of this northern Italian white wine and the cult of German cuisine.
To make sure your festive feast is perfect, you’ll find the right wine to go with your Easter meal in our exclusive selection.
The recipe:
Trout “Müllerin style” with almond butter and parsley potatoes
Cooking utensils
- 1 Cooking pot
- 1 Small pot for the almond butter
- 1 Plate for the flour
- 1 Kitchen paper
Ingredients
- 2 fresh trout ready to cook, approx. 300 g each
- 400 g waxy potatoes
- 100 g Butter
- 40 g flaked almonds
- 1/2 bunch of flat-leaf parsley
- 1 Organic lemon
- 4 Tbsp wheat flour
- Salt and pepper from the mill
- Some oil for frying
Preparation
PREPARATION
- Peel the potatoes and cut into bite-sized pieces.
- Wash the parsley, shake dry and chop finely.
- Rinse the trout under running water and pat dry thoroughly with kitchen paper.
- Season the fish inside and out with salt and pepper.
- Place the flour on a flat plate.
COOKING STEPS
- Cook the potatoes in salted water for approx. 15-20 minutes.
- Only turn the trout in the flour immediately before frying and tap off any excess flour.
- Heat the oil and 20 g butter in a large frying pan.
- Fry the fish over a medium heat for approx. 5-7 minutes on each side until golden brown.
- Meanwhile, melt 60 g of butter in a small pan.
- Add the flaked almonds to the butter and toast until light brown and fragrant.
- Drain the cooked potatoes and allow to evaporate briefly.
- Add the remaining butter (20 g) and the chopped parsley to the potatoes and toss.
DIRECTIONS
- Carefully lift the fried trout onto warmed plates.
- Pour the hot almond butter generously over the fish.
- Serve the parsley potatoes alongside.
- Garnish with lemon slices and serve immediately.
SUPPLEMENTS:
- Small cucumber salad with dill
- Creamy horseradish dip
- Steamed spinach leaves
