Recommendations · Wine and food

Pan-fried trout with Apostelhoeve Cuvée XII

Whole trout from the frying pan with brown butter, flaked almonds and lemon. A Dutch fish calls for a Dutch wine, and the Apostelhoeve has been making one that can handle it for decades.

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Bottle of Apostelhoeve Cuvée XII, wine

From the shelf

The bottle

Apostelhoeve Cuvée XII comes from the Netherlands and is made from 40 percent müller-thurgau, 30 percent auxerrois and 30 percent pinot gris. The wine is 12.5 volume percent and the bottle holds 75 centilitres. The wine estate lies on the south slope of the Louwberg in the Jekerdal near Maastricht, has made wine since 1970 and is thereby the oldest wine estate in the Netherlands; the vineyard covers 24 hectares. In our range it is listed as fresh and dry.

Apostelhoeve Cuvée XII

The combination

Why this works together

Trout is a lean fish with a fine, slightly nutty flavour that is quickly drowned out. A wine with oak or a lot of alcohol silences it at once. This cuvée comes from a northern wine region and therefore has naturally firm acidity at a modest alcohol level, and that measure fits here. The acidity clears away the brown butter and the almonds, while the wine stays light enough to let the fish have the first voice. The nutty tone of the almond also connects with the character of auxerrois and pinot gris.

At the table

The dish

  • Before 4 people
  • Ready in 30 minutes
  • Type main course

What you need

  • 4 whole trout, cleaned
  • 4 tablespoons flour
  • 100 grams of butter
  • 60 grams flaked almonds
  • 2 lemons
  • 20 grams flat-leaf parsley
  • 2 tablespoons sunflower oil
  • 800 grams of baby potatoes
  • salt and freshly ground black pepper

How to make it

  1. Boil the baby potatoes until done in twenty minutes and keep them warm.
  2. Rinse the trout inside and out, pat them very dry and sprinkle them inside and out with salt and pepper.
  3. Place a slice of lemon and a sprig of parsley in each belly cavity.
  4. Turn the fish in the flour and shake off the excess flour.
  5. Heat the oil with a quarter of the butter in a large frying pan and add two trout. Fry them for four to five minutes per side, depending on thickness.
  6. Keep the first two warm under foil and fry the other two. In the meantime toast the flaked almonds golden brown in a dry pan.
  7. Wipe out the pan, melt the rest of the butter and let it brown over medium heat until it smells nutty. Then take it off the heat straight away, because going from brown to black is a matter of seconds.
  8. Stir the flaked almonds, a generous splash of lemon juice and the chopped parsley into the butter and pour it over the fish. Serve with the baby potatoes.

In the glass

Serving

Serve the wine at 9 to 11 degrees in a white wine glass with a narrow bowl. This wine does not need to breathe and is best drunk young and cool.

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