The popular freshwater fish with a crispy, buttery skin goes well with dry, precise and mineral white wines. Their acidity should appear fresh, but not too crisp. The use of wood should not be involved, or only barely noticeable, so as not to drown out the tender fish meat. A green salad is often served with the fish. Then it should be noted that the dressing does not contain too much acid, but rather is based on an oil so that the fish-wine harmony on the palate is not disturbed.
This goes well with:
Weinviertel DAC in the classic variant Fine-nerved Riesling with a good bodyRecipe (quantities für 4 people):
- 4 trout approx. 300g ready to cook
- 50g clarified butter
- 100g butter
- 3 tbsp parsley chopped
- juice of one lemon
- salt
- 2 tbsp flour
Salt the trout well inside and out. Turn in the flour. Heat the clarified butter in a pan and fry the trout on both sides until crispy for a few minutes. Lift out of the pan and pour off the frying fat. Froth the butter and add the lemon juice. Sprinkle the trout with parsley and pour the hot butter over it.
Serve salted potatoes as a side dish.
The recipes were kindly provided by Harald Pollak, chairman of Lower Austria inn culture and the chariman of his Retzbacherhof.
