This month we celebrate Chardonnay. Talented local chef Lizette Crabtree from Lizette’s Kitchen in Hermanus shares her ideal pairing.
Following eight years in Southeast Asia, chef Lizette Crabtree brought back with her a generous helping of eastern culinary skills. “My cooking is highly influenced by my history and experience; at the same time, I prefer to use as much local ingredients as possible, thus matching eastern techniques and flavours with gorgeous local produce,” says Lizette.
Lizette regards Creation’s cool climate Chardonnay as a delectable example, showcasing the best from the Hemel-en-Aarde terroir. “Being lightly oaked, the fruit is pronounced and unmasked, not hiding behind complex oak.”
To match it, she’s chosen Rainbow Trout. “Locally and sustainably grown and farmed, this fish is a perfect match for the intensity of the 2013 Creation Chardonnay. Wine and food should never be in competition with one another. It should be a marriage where each comes into its own and together form a match. At the same token, food and wine can live together ‘in sin’, and make an unusual pairing which hits the target,” she says with a smile.
“However, I believe this is a wonderful match: it showcases my cooking as well as does justice to the beautifully created wine,” Lizette concludes.
Lizette kindly agreed to share the recipe for her Fresh Rainbow Trout steamed with Ginger, Sesame Oil, Rice Vinegar, Cloud Ear Mushroom and Spring Onion with us.
Fresh Rainbow Trout steamed with Ginger, Sesame Oil, Rice Vinegar, Cloud Ear Mushroom & Spring Onion
1 rainbow trout, gutted and filleted
20 ml good quality soya sauce (such as Kikkoman)
20 ml sesame oil
15 ml rice vinegar or rice wine
15 ml fish sauce (preferred brand Ca Linh, Vietnamese)
20 ml black and white sesame seeds
2 cloud ear (or black fungus) mushrooms, reconstituted and sliced finely
1 spring onion, chopped in thin rings
1 head of pak choi, sliced into separate leaves
coriander leaves for garnishing
- Ensure fish filet is cleaned properly of all scales, then pack into a steam basket on top of a bed of pak choi.
- Drizzle soya, sesame oil, rice vinegar or wine and fish sauce over, then sprinkle with sesame seeds.
- Add spring onions and mushrooms.
- Steam over boiling water for 3 – 4 minutes until just tender.
- Garnish with coriander leaves.
- Serve with steamed rice and Asian veggies wok-fried with coconut.