Roast Trout with Prosecco
22nd November 2019
If you are seeking to explore the world of cooking with wine, and by that, I mean adding the wine to the recipe rather than simply drinking it as you cook, then sparkling wines certainly have a place that will impress you and your guests.
Prosecco as much as it is loved and adored by consumers it can also provide a few uses outside of being enjoyed from the glass. Not only can this fizzy wine be added to many cocktails there is also a trend for people looking to cook with Prosecco. If you are thinking that this might be a very unique way of using this sparkling wine from Northern Italy it is very popular, even a search for ‘cooking with Prosecco’ brings up over 10 million results on Google!
The beauty of Prosecco is that it is highly fresh, fruity and easy to drink being not so much a complicated wine more a young and vibrant option. Compared to other popular sparkling wines such as Champagne and Cava, Prosecco is made in the Charmat method where production time is much less and capturing rich fruity flavours from the Glera grape is the typical character that is expressed.
For me when looking at any bottle of Prosecco I am seeking the DOCG label over the DOC mostly because the flavours will be much deeper and for cooking will perform better.
Roasted Trout and Prosecco
I wanted to purchase fresh trout and also find a perfect Prosecco match so both to complete a sauce and also enjoy a glass whilst eating. If you are after a fresh and fruity flavour then you can not go wrong by choosing a Valdobbiadene Prosecco DOCG (DOCG is recognised by a brown DOCG label on the neck of the bottle). Bisol, since 1542, who are located in this rich grape producing region have a fine selection of DOCG Prosecco to choose from.
So now that we have chosen a Prosecco, the Crede Valdobbiadene Prosecco Superiore D.O.C.G. brut from their range, we now need to see how the best way to combine it with the cooking of the trout. For me, having recently been sent some wonderfully soft and mild blue cheese from Gasrtonomica in London, my mind was set on a rich blue cheese and Prosecco sauce:
- Prepare the trout by de-gutting.
- Place on tray with olive oil the trout with slices of lime / mixed herbs / salt / pepper.
- Roast in oven for 15 – 20 mins.
- When the fish is ready turn off the oven / heat.
- Remove the sauce from the tray (place the trout back in the oven to keep warm) by pouring into a saucepan and add a slice of blue cheese and a glass of Prosecco.
- Heat the sauce so the cheese has fully dissolved.
- Place the trout on a plate with rice and fresh salad.
- Pour the sauce over the trout.
Co-founder of Glass of Bubbly. Journalist and author focused on Champagne & Sparkling Wines and pairing them with foods and within cocktails.