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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
salt
pepper

Garnish
crushed peppercorns
sea salt
dried blossoms
fennel greens
walnuts

Preparation
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