Carpaccio © Paul Breuss
Carpaccio © Paul Breuss
Trout carpaccio – beet, apple, fennel

Wine & Food Pairing

In ways both colourful & aromatic, the components of the dish and our Gemischter Satz Rosé are marvellously complementary. The fine, tender carpaccio of the trout becomes a remarkable aromatic experience thanks to the robust & spicy rosé of Blaufränkisch, Zweigelt & Merlot. Green apple & beetroot bring fruity-earthy notes and harmonise with the firm acidity of the wine. The wine’s whiff of fresh herbs in the nose is reinforced by the finely chopped fennel greens. A memorable flavour experience.

Serves 2 people
200g trout filet
1/2 small beetroot (cooked)
1/4 apple
1/6 bulb fennel
1 lemon
olive oil

crushed peppercorns
sea salt
dried blossoms
fennel greens

Cut the trout fillet diagonally into thin slices. Coat one piece of cling film with 1 tbsp olive oil. Place the filet slices in portions and cover them with another piece of cling film. Beat the filets with a mallet until they’re about 1-2mm thick. Cut the beetroot, apple and fennel into small cubes. Blend the apple and fennel with the juice of ½ lemon and add 2 tbsp olive oil.
Mix the beetroot with the remaining lemon juice and 2 tbsp olive oil. Season both with salt and pepper.
Arrange the filet slices on plates and place beetroot and the apple-fennel-mix on top. Garnish with walnuts, sea salt, peppercorns and some dried blossoms.

Carpaccio © Paul Breuss