Jono & Jules do food & wine

A simple fish supper for two, but with plenty of flavour; both delicate, fresh and rich.

Wine Suggestion: The higher acidity, fuller body and citrus-minerality of a good Albariño make this a match worth trying. Tonight Quinta Soalheiro’s Primeiras Vinhas Alvarinho from their oldest vineyards and partially made in oak really makes a statement. A velvety texture, deep and soulful, long, serious and elegant in the same breath. This wine makes a case for this grape to be considered “noble” and makes a good partner to the fattier fish and vibrant asian acidity, umami flavours.

Grilled trout with Asian Dressing – serves 2

• 300g Charlotte potatoes
• 2 skinless fillets of trout
• a few basil leaves, Thai would be nice but regular will do

FOR THE DRESSING:

• 1 small shallot, finely chopped
• 1 lemongrass stalk, remove the woody outer leaves and finely chop
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 red chilli, finely chopped

Boil the potatoes in salty water until tender, then drain and slice thickly, lengthways.

Season the trout, then grill for a few minutes.

Arrange the potatoes over two plates, then top each with a piece of fish.

Whisk the dressing ingredients together and sppon over the fish, and finish with a few basil leaves.

(Original recipe by Janine Ratcliffe, Olive Magazine, November 2014.)