Delicate and delightful, we love how our 2022 Vin de Joie Rosé adds joy to any occasion. Ensure a joyful combination at the dinner table and serve well-chilled glasses with simple leafy salads, generous Mediterranean plates, finely sliced Charcuterie or seafood in all shapes.

"French inspiration delivers indulgence and simplicity at once. This easy recipe uses just a handful of ingredients to create a beautifully balanced dinner with the help of a pinch of Persian saffron - creamy and decadent, yet punchy with lemon and capers. The perfect companion with La Motte’s Vin de Joie Rosé." Ilse van der Merwe

Pan-fried trout with saffron & lemon butter sauce (served with baguette & a leafy radish salad) and 2022 La Motte Vin de Joie Rose.         

Ingredients: (serves 4)

60 ml dry white wine

a pinch of saffron

about 600 g fillet of trout, sliced into 4 portions

salt & pepper

butter

olive oil

3-4 tablespoons flour, for dusting

1-2 tablespoons baby capers

1 clove garlic, finely grated

60 g butter

a handful Italian parsley, finely chopped

zest of a lemon, finely grated

125 - 250 ml fresh cream

freshly cooked orzo pasta

Method:

Heat the wine in a cup for 30 seconds in the microwave (or up to steaming point in a small sauce pan), then add the saffron and leave to steep. Rinse the trout under running water and pat dry with a clean tea towel. Season on the skin side with salt & pepper, then heat the butter in a hot pan and fry on the skin side first until golden brown (about 2 minutes). Turn and fry for another minutes until just cooked. Remove from the pan and set aside.

To the same hot pan, add the capers & garlic, and turn down the heat to low. Add the butter and leave to melt, stirring, then add turn off the heat and add the parsley, and lemon zest. Add the cream and heat through. Turn off the heat and set aside.

When your orzo is cooked, drain the water, reserving about 1/2-1 cup of the pasta water. Add the orzo to the creamy pan mixture, then bring to a simmer, stirring to mix. Add some of the pasta water - just enough to make a loose sauce. Season with salt & pepper, then turn off the heat. Serve the saucy orzo topped with the fried trout, with your choice of salad alongside (crunchy baby-leaf and radish works well).