» Anthony Smook Chardonnay

Citrus flavoured Trout with Almonds

Serves 6 – 8

• 1 whole rainbow trout, about 850 g, cleaned and gutted
• 1 orange, cut into slices
• 1 lemon or lime, cut into slices
• orange and lemon, to serve
• course salt, to season

MARINADE

• 100ml fresh orange juice
• 10ml orange rind, grated
• 15ml lemon juice
• 45ml olive oil
• 60ml sherry, optional
• 45ml fresh dill, chopped
• salt and freshly ground black pepper, to taste
• 60ml flaked almonds, slightly broken

Sprinkle the course salt on the inside and outside of the trout. Leave to stand for about 30 minutes. Rinse the salt off and dry lightly. Using a sharp knife, slash a few deep cuts diagonally into both sides of the skin. Mix all the marinade ingredients together. Place the orange and lemon slices in the cavity of the fish. Place the fish in a container and pour the marinade over. Cover and marinate in the fridge, turning occasionally, for about 1 hour. Remove the trout and place in an oiled fish-shaped wire basket over moderate coals until the fish is cooked, about 20-30 minutes. Turn and baste frequently with the marinade. Season and serve with orange and lemon halves or wedges.

Serve with Anthony Smook Chardonnay.

Tasting Note: The acidity of the citrus marinade balances perfectly with the wine’s acidity. The texture of the trout and the mildly wooded Chardonnay together gives a soft mouth feel with complex floral and mineral flavours.