Trout has a white flesh which is soft but deserves a little pep. This is why it is often accompanied by herbs, in which case you will have to bet on a light dry white wine, aromatic as one:
The flesh of the trout is thus white, it is a fish which has a little taste but which is often accompanied by some herbs and lemon to support it. Often the fish is accompanied by white wine, the trout will not depart from the rule. So prefer a dry white wine with a lively side, a nose turned towards citrus fruits to awaken the taste of white fish. The little touch of acidity will come to accompany your fish. You need a white wine with a lively palate to liven things up. If you leave on a citrus fruit papillote, maybe come back on a white wine a little less lively so as not to have too much acidity in the mouth. For spices, switch to a more powerful and mineral white wine.
If you stay classic with just a few herbs and lemon to accompany the trout you can stay with a light and aromatic dry white wine like a Côtes de Bourg which might do the trick, or a Coteaux d'Aix-en-Provence. If you go over spices or citrus fruits, you will need a more resistant and aromatic dry white wine with a mineral character like Chablis in the Burgundy vineyard.
Ah, I smell like barbecued trout this summer! This fish which goes up the rivers has enough to tempt more than one amateur of cooking. Fished for a very long time by man, trout is a fish of choice which is above all very good! To be made in papillotes in the oven, on the barbecue with a slice of bacon between the two fillets like our friends from Aveyron, in the oven with some herbs and lemon or to be eaten smoked, nothing is too good for this fish. In addition to its good taste, trout has excellent nutritional qualities since it is a fish rich in omega-3, phosphorus and vitamin B, nutritionists will tell you. So with all that, if you don't want to have a good trout (and not cooked) for your lunch with your friends this summer, I don't understand you!
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