WINES 101 with Patricia Cornwell

SEPTEMBER 2011:

CRISPY TROUT WITH WILTED WATERCRESS With 2010 Henry Brochard Sauvignon Blanc & 2010 Les Grandes Cabanes Rosé

2010 Henry Brochard Sauvignon Blanc: Henry Brochard is a top notch producer in Sancerre in the Loire Valley of France. His family has been rooted there since the 16th century and knows the land very well. He located a tiny parcel of land just outside the Sancerre limites to make this beautiful Sauvignon Blanc. He pushes the 35 year old vines to create intense mineral and grapefruit aromas with white peach accents. The mouthfeel on this wine is excellent and rich with a great sense of terroir.

2010 Les Grandes Cabanes Rosé: Sourced from Syrah and Grenache grown in our finest vineyards in the southern Rhone Valley. Consulting winemaker Jean Luc Colombo supervised the production of this very fresh, crisp wine showing aromas of raspberyy and blackcurrant on the nose, with a very soft refreshing taste on the palate. Excellent as an aperitif or served with chicken, fish, salad or grilled meats.

RECIPE: CRISPY TROUT WITH WILTED WATERCRESS

INGREDIENTS:

1/3 cup yellow cornmeal
1 teaspoon grated lemon peel
1 teaspoon salt
3/4 teaspoon coarsely ground pepper
4 boneless trout fillet halves (about 1 1/4 pounds)
1 Tablespoon butter
2 Tablespooons olive oil
1 Tablespoon lemon juice
1 bunch watercress, trimmed
Lemon wedges

PREPARATION:

Combine first 4 ingredients in shallow dish. Moisten trout with cold water and dip in cornmeal mixture, turning to coat.

Melt butter with 1 tablespoon oil in a large skillet over medium-high heat. Add trout, skin side down, and pan-fry until coating is brown, about 3 minutes. Turn over; pan-fry until opaque in center, about 2 minutes. Transfer trout to platter.

Add 1 tablespoon oil and lemon juice to skillet, stirring to scrape up browned bits. Add watercress and cook until barely wilted, tossing with pan drippings, about 30 seconds. Season with salt and pepper. Top trout with watercress, garnish with lemon wedges.