Hello, my friends. Erni Loosen here.
When Wine Enthusiast Magazine contacted us to say that our 2012 Villa Wolf Pinot Gris had been chosen as #59 on their Top 100 Best Buys of 2014 list, my first thought was, Woohoo! What a great honor to be on this list!
My second thought was how much my grandmother would have enjoyed pairing this wine with her recipe for Forelle Blau (blue trout).
In the old days, she would make this dish for a typical Sunday lunch or on bank holidays. Here in Germany we make it with rainbow trout, which takes on a blue color as it cooks.
I still carry on this family tradition and make this dish for simple meals at home with friends and family. Now you can, too! Here is the original recipe, just as “Oma” (Grandma) made it.
RECIPE FOR BLUE POACHED TROUT (Forelle Blau)
This is a traditional German recipe from Ernst Loosen’s grandmother. For a perfect pairing, serve it with our Villa Wolf 2012 Pinot Gris, which is #59 on the Wine Enthusiast Top 100 Best Buys List.
4 fresh trout, cleaned
1/2 cup white wine vinegar
2 lemons, sliced (for garnish)
melted butter (for serving)
For the poaching liquid:
2-1/2 quarts water
1/4 cup salt
1 cup white wine
1 carrot, peeled and chopped
1 onion, peeled and sliced
1/2 leek, sliced
1 bay leaf
2 juniper berries
1 parsley stalk
5 white peppercorns
5 black peppercorns
For the potatoes:
4 to 6 medium white potatoes, peeled and quartered
2 Tbsp butter
1 bunch fresh dill, finely chopped
For this blue trout recipe, you need a large, coverable pot in which the trout will fit comfortably in a single layer. Add the water, salt, white wine, carrots, leeks, onion, bay leaf, juniper berries, parsley stalks and peppercorns to the pot. Bring to a boil and then reduce the heat and simmer slowly for 15 minutes.
In the meantime, start to prepare the trout. Put the cleaned trout in a deep baking dish or pie plate. Boil the vinegar and pour over the trout, thus preparing them to turn blue.
Boil the potatoes in salted water until soft. Drain the boiled potatoes and toss them with melted butter and finely chopped dill.
Add the trout, including the vinegar, to the poaching liquid. Cover and simmer for 15 minutes over low heat, but do not boil. Very important: the trout is not truly cooked, but gently poached. It is here where the special blue color is formed. Carefully remove the fish and arrange on pre-warmed plates.
Serve the blue trout with slices of lemon, melted butter, the dill potatoes and a mixed green salad.
To eat the trout, you have to peel off the skin and lift the filet from the bones.
ABOUT OUR VILLA WOLF 2012 PINOT GRIS
Made in the Pfalz region of Germany, our Villa Wolf Pinot Gris is made in a full-bodied, dry style with fresh, unoaked fruit and a crisp texture. Half of each vintage is made in large, neutral oak casks for depth and complexity. The other half is done in stainless steel to preserve freshness and enhance the vibrant fruit. Learn more about this and other Villa Wolf wines at the new villawolf.com website!
See our Villa Wolf Pinot Gris on the Wine Enthusiast Best Buys List.