Wine + Herbs: Sauvignon-Baked Trout with Herbed Celery Root Mash


| February/March 2011


  • Photo by Povy Kendal Atchison

Pair It With: Sauvignon Blanc (or other crisp, dry white wine)

Serves 4

Sauvignon-Baked Trout: 

• 4 trout filets
• 2 tablespoons kosher salt
• 2 tablespoons garlic, minced
• Bottle Sauvignon Blanc
• 2 bay leaves
• 6 tablespoons unsalted butter, divided
• 4 sprigs fresh thyme
• Freshly ground pepper
• 1 large leek (white and light green parts), sliced into rounds
• 1 medium carrot, shaved into thin pieces



1. Place fish in large container for brining. Mix salt, garlic and wine together, and pour over fish. Tuck in bay leaves. Cover and set aside to marinate for about 1 hour.

2. Heat 2 tablespoons of the butter, thyme and pepper in a heavy skillet, and add the leek and carrot. Heat on medium-high until crisp-tender, about 5 minutes.






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