Wine + Herbs: Sauvignon-Baked Trout with Herbed Celery Root Mash

Enlarge Image Image Gallery Photo by Povy Kendal Atchison

Pair It With: Sauvignon Blanc (or other crisp, dry white wine)

Serves 4

Sauvignon-Baked Trout: 

• 4 trout filets
• 2 tablespoons kosher salt
• 2 tablespoons garlic, minced
• Bottle Sauvignon Blanc
• 2 bay leaves
• 6 tablespoons unsalted butter, divided
• 4 sprigs fresh thyme
• Freshly ground pepper
• 1 large leek (white and light green parts), sliced into rounds
• 1 medium carrot, shaved into thin pieces

1. Place fish in large container for brining. Mix salt, garlic and wine together, and pour over fish. Tuck in bay leaves. Cover and set aside to marinate for about 1 hour.

2. Heat 2 tablespoons of the butter, thyme and pepper in a heavy skillet, and add the leek and carrot. Heat on medium-high until crisp-tender, about 5 minutes.

3. Preheat oven to 450 degrees. Place each fish skin-side down in a large roasting pan. Cover with vegetable mixture, dot with a few small pats of butter, then pour wine over. Set the skillet aside. Roast until fish is opaque in center, about 10 to 15 minutes.

4. Transfer the fish and vegetables to a platter and tent with foil to keep warm. Pour the liquid back into skillet, and boil until reduced by about half. Remove thyme and bay leaves, and add remaining butter. Whisk until butter is melted. Season to taste with salt and pepper.

Herbed Celery Root Mash: 

• 1 head garlic 
• 1/4 cup veggie or chicken stock
• 2 large celery root bulbs, peeled and cubed
• 1 large potato, peeled and cubed
• 1/4 cup cream
• 1/4 cup unsalted butter
• 2 tablespoons horseradish, grated
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh parsley, chopped
• Sea salt and freshly ground pepper, to taste