Food & Wine Match and Recipe of the Month
Ocean Trout Penne with Capers & Dill, served with 2008 Cuttaway Hill Estate Pinot Gris
Ingredients
400 grams fresh Ocean trout
1 lime
400 g Penne pasta
100 grams capers
Olive oil
300 ml pouring cream
3 heaped tablespoons grated Parmesan cheese (Parmigiano-Reggiano)
Knob of butter
4 tablespoons of finely chopped dill
Preparation
Wrap ocean trout in foil with three lime slices and lime juice from remainder of lime.
Bake in oven at 177 C (350 F) for 20 minutes.
Remove from oven and cut into small pieces, set aside
Fry capers in hot olive oil until crisp, set aside.
Cook Penne in boiling water until soft but firm (al dente). Drain
In deep fry pan combine cream with butter and Parmesan cheese, cook for 4 minutes on medium heat stirring gently.
Add most of the dill cook another minute
Add penne and trout further cook 3 minutes, stirring gently.
Mix in capers and cook a further 2 minutes.
Serve immediately on plates with a sprinkle of dill.
Beautifully matched with the 2008 Cuttaway Hill Pinot Gris
Wine Tasting Notes
2008 Cuttaway Hill Pinot Gris
Southern Highlands Wine Region
Bouquet: Perfumed nose of ripe pear and citrus notes
Palate: A complex palate of citrus and pear with a broad finish balanced by crisp acidity
Alcohol: 14.5%
Preservatives: 220
Cellaring: Best drinking to 2012
Winemaker: Mark Bourne
Recipe: Caroline Colton
web: www.cuttawayhillwines.com.au/
Recipe © Wine Diva January 2009
Wine Diva Recipe of the Month February 2009
