A dish as simple as it is tasty that we pair with a Trentodoc Rosé De La Rose Tenute Sajni Fasanotti.
Ingredients for 4 people:
350g Carnaroli rice, 4 trout fillets, 50g butter, 2 shallots, 1 thyme sprig, 2 glass white wine, 1 liter fish fumet, salt and pepper.
Directions:
Cook the trout fillets for a few minutes at a high heat in a pan with a knob of butter, dousing it with the dry white wine.
Use another pot to sauté the shallots and add in the rice, letting it toast for a few minutes.
Add the fish fumet little by little until the rice is cooked.
When the rice is almost done, add the cooked trout fillets and mix them in delicately. Melt and mix in the rest of the butter and then let the rice sit for a few minutes.
Serve hot and garnish with some thyme leaves.
Wine to pair:
Trentodoc Rosé Brut De La Rose Tenute Sajni Fasanotti
Very light pink color with golden hues, very fine and persistent perlage. Delicately fruity nose with wild berries and floral aromas of wild flowers and dog rose. The very fine perlage is confirmed on the palate, while freshness, lightness and silkiness sign the style of this pleasant Trentodoc.
Production area: in the municipality of Mori, on the left side of Besagno, at an altitude of 330 meters asl, defended from wind and cold by Mount Baldo. The area overlooks Mori and Vallagarina and enjoys the light and warmth of the sun, from sunrise to sunset. The soil is composed of basaltic rocks, volcanites and other endless mineral deposits dating back to the time of volcanic activity on Mount Baldo.
Grape varieties: 100% Pinot Noir.
Harvest: by hand carried out in early September.
Vinification: Classic method, 36 months on the lees.
Serving temperature: 8°C.
Recommended food pairings: perfect as an aperitif, it goes well with light first courses with fish or vegetable sauces and sophisticated fish dishes.
THIS RECIPE IS OFFERED BY SAJNI FASANOTTI
