Wine Pairing - CASILLERO DEL DIABLO Viognier &

Garlic-Ginger Trout

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INGREDIENTS

1 kg fresh trout
200 g peach pulp
1 clove garlic
1 tray of ginger
100 cc of sunflower oil
200 g potatoes
300 g peas
100 cc balsamic vinegar
50 g sugar

PREPARATION

Image Garlic-Ginger Trout

Mince the garlic and ginger and crush both with oil to make garlic-ginger oil. Bring the oil to high heat in a skillet and quickly fry the trout 1 minute on each side.

Cook the potatoes and peas separately, purée, mix them together, and add salt to taste.

For the sauce: bring the peach pulp, vinegar, and sugar to a boil and cook until it thickens to a sauce.

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