2023 Spätburgunder Rosé dry

Ingredients

• 4 piecesSteelhead trout fillets (skin-on)
• 100 gButter (room temperature)
• 0,5 bunchFresh herbs (dill, parsley, chives)
• 1 pieceOrganic lemon
• 1 pieceGarlic clove
• 2 tbspOlive oil
• 1 pinchSea salt
• 1 pinchBlack pepper

Preparation

1. 1Beat the room-temperature butter in a bowl with a fork until smooth.
2. 2Wash the herbs, pat dry, and chop very finely. Peel and press the garlic.
3. 3Mix the herbs, garlic, and the zest of half the lemon into the butter and season to taste with a little sea salt.
4. 4Place the herb butter onto plastic wrap, roll it into a cylinder, and refrigerate for about 20 minutes to firm up.
5. 5Rinse the trout fillets under cold water, pat dry, and brush the skin side lightly with olive oil.
6. 6Prepare the grill for medium heat and grill the fillets skin-side down first for about 4-5 minutes.
7. 7Carefully turn the fish and cook on the flesh side for another 2 minutes until just cooked through, keeping the center slightly translucent.
8. 8Season the fillets with salt, pepper, and a squeeze of lemon juice, and serve immediately with a slice of the cold herb butter.