King Estate Winery Pinot Gris & Pinot Noir Oregon Wine

Ingredients

• 2 skin-on trout filets, caled and pin boned
• flour, as needed
• vegetable oil, as needed
• 4+ Tbsp butter
• 2 cloves garlic, minced
• white wine, to taste
• 1 cup shaved or crushed alomds
• 2 cups white rice
• 1/2 cup diced dried apricots
• 1 scallion, sliced thin
• salt and pepper as needed

Preparation

1. Lightly dust the trout with flour, shake off any excess, season with salt and pepper.
2. Heat a small amount of oil in a sauté pan, start trout (skin side down) reduce heat until it has only a gentle sizzle.
3. Add butter, garlic, almonds and a drizzle of white wine, continue to cook until the skin becomes golden brown.
4. Turn trout over and continue to cook until just cooked through

Rice

1. Add carrots to rice and cook according to rice package.
2. When finished stir in apricots, scallion, butter (optional) and season with salt and pepper.

Assembly

1. Put the rice mixture in the center of the plate with the trout on top.
2. Use a large spoon to drizzle pan liquid and almonds around the plate, if more sauce is needed add butter and wine to the pan, simmer and adjust seasoning.