We are excited to welcome a new monthly feature to the blog highlighting the food friendliness of our wines. Every month enjoy a new recipe from the Owen Roe Kitchen paired with our wines. Happy Cooking!
ABOUT THE DISH
This is a great dish if you are craving fish or lighter fare, which is why we think it is a nice compliment to our Wine Farmer Pinot Noir. The coriander rubbed trout and oil cured olives give the dish a nice Mediterranean flavor, warming for the cool Fall evenings. While this dish is awesome on its own, consider adding some oven roasted fingerling potatoes to make it a more complete meal for entertaining.
ABOUT THE WINE
From our field to your glass Wine Farmer Pinot Noir celebrates our belief that great wine is grown, not made. The Wine Farmer on our Pinot Noir label is Jeff Ferrell, steward and manager to our two wineries in Washington's Yakima Valley and Oregon's Willamette Valley. The 2014 Wine Farmer Pinot Noir has lovely blackberry, marrionberry, baking spice and black peppers flavor with a bright palate. The 2014 Wine Farmer Pinot Noir is currently availabe at Whole Foods stores in Washington State. For more details on this wine please contact Kate Laubernds, firstname.lastname@example.org or call 503-678-6514.
PAN-FRIED TROUT WITH CITRUS FRISÉE SALAD
2 Whole Trout, dressed and de-scaled 2 Valencia oranges, peeled and sliced in medallion shape (save fruit scraps to add to recipe in step 2.) 2 blood oranges, peeled and sliced in medallion shape 2 fennel bulbs, white hearts only sliced thinly with a mandolin, fronds reserved 1/4 cup Pernod or other anisette liquor (mix with fennel in bowl to prevent discoloring) 4 cups Frisée or other late fall/ winter green, cut into bite-size florets. 1/2 cup Moroccan oil-cured olives 1 small shallot, minced 3/4 cup extra virgin olive oil 1/4 cup sherry vinegar 2 Tablespoons ground coriander seed Canola oil for frying Kosher salt Ground black pepper