Trout Season in PA

Its the day before Trout Season so I thought I would share a recipe that I re-create every spring pairing our stainless steel aged Chardonnay with fresh caught trout. 
Spring is when we finish our pruning so I use the Chardonnay vines to smoke the trout and use my Chardonnay Grilling Sauce.  Read what our friend Paul Vigna says in his PennLive Wine Blog about Cassel Vineyards wines that pair with trout HERE.
The fresh, crisp Chardonnay cuts through the taste of the fish and light smoke to highlight all the flavors...
Chardonnay Grilling Sauce
3 TBS. Olive Oil
2 TBS. salted butter
1/2 c. Cassel Vineyards of Hershey PA Preferred Chardonnay
2 TBS Fresh or 1 TBS dried Tarragon
1 TBS Minced wild leeks (Ramps) or green onion
1/4 tsp. fresh cracked Black pepper

Heat grill and soak Chardonnay vines (available at Cassel Vineyards for the next 3 weeks)

Place aluminum foil on grill and spoon or brush with the 3-4 TBS. sauce.  Lay down 6-8 trout fillets.  top with remaining reduction and add Chardonnay Grape Vines to the fire.  Tent with foil to trap smoke and cook for 10-15 min or until trout flakes.


Craig CasselComment