Salmon trout with citrus

The freshness and tanginess of Lugana enhance the delicate nuances of the trout, without overpowering, and balance its fattiness by cleaning up the palate.

Ingredients for 2 persons:

2 salmon trout fillets (about 150-200 g each); 1 untreated orange; 1 untreated lemon; 1 lime; 2 tablespoons extra-virgin olive oil; 1 sprig fresh rosemary or thyme; Salt and pink pepper to taste; a pinch of fresh grated ginger (optional)

Procedure:

Grate some orange, lemon and lime zest, without getting to the white part. Squeeze the juice of half orange, half lemon and half lime into a bowl. Stir well.

Lay the trout fillets on a plate and sprinkle with half of the citrus fruit juice, a drizzle of oil, grated zest, and a few rosemary or thyme leaves.

Marinate for 15 to 30 minutes in the refrigerator, covering with foil.

In a nonstick skillet, heat a drizzle of oil.

Cook the fillets on the skin side for 3-4 minutes over medium heat until crispy.

Turn gently and cook the other side for 2-3 minutes, adding a pinch of salt and pepper and grated ginger, if desired.

Add the remaining citrus juice to the pan and deglaze for 1 minute.

Serve the fillets with the citrus base and decorate with thin slices of citrus and a few pink peppercorns.

Accompany with a salad of fennel and oranges.

Wine pairing:

Lugana Selva 2024 Podere Selva Capuzza

Bright straw color. Nose floral aromas, hints of lime and green apple. Gourmand and creamy palate, with the sweetness of the fruit in the attack. Fresh, savory and balanced, it is very intriguing on the palate.

Production area: in the Lugana DOC district, the main vineyard that gives its name to the Podere is characterized by three basic elements: the elevation between 110 and 125 meters, the hilly slope and the rich presence of stone to make the clay more friable and permeable. Soil characteristic clay with skeleton.

Varietal: 100 % Turbiana (Trebbiano di Lugana), from a 1978 vineyard.

Harvest: Grapes are harvested by hand in 20-kg crates around the beginning of October.

Production processes: soft pressing. The must is then cooled and clarified with the utmost care to then initiate alcoholic fermentation with selected yeasts. All vinification takes place in stainless steel tanks to protect and enhance the typical characteristics of the grape variety, known for its austerity. It is aged on fine lees between six and eight months.

Alcohol content: 13.5%

Serving temperature: 8-10°C.

Recommended pairings: its complexity gives it a way that it can also be paired with white meats such as rabbit or chicken, or with a red meat tartare. It also supports both lake and sea fish and pasta dishes well.