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Journal tuxette's Journal: Goats do Roam... plus a fantastic trout recipe 5

Goats do Roam. Yes, it really is the name of a wine. From South Africa. And yes, we bought it because of the name ;-)

Vintage: 2003
Grapes: Pinotage, shiraz, cinsault, grenache and carignan
Color: Deep red-purple
Nose: cherries and green bell pepper
Palate: full-bodied, "juicy," easy to enjoy. Pleasant tanniny finish, though with a slight bitterness. Would go nicely with grilled meats, but also excellent on its own.
Rating: :-D

Here's a good review of the wine - in Norwegian though. And yes, we also have a bottle of the wine called Goats do Roam in Villages. That's for tomorrow ;-)

Now for the trout recipe, which was tonight's dinner. I'm giving you the recipe as it is written in the cookbook. We didn't follow it verbatim. What we did do follows the recipe.

trout with lemon and red wine sauce
4 trout, cleaned and beheaded and rinsed
2 dl red wine vinegar
3 dl red wine
1 1/2 dl water
2 bay leaves
4 sprigs fresh thyme
4 sprigs fresh parsley
thinly sliced zest of 1 lemon
3 shallots, thinly sliced
1 carrot, thinly sliced
12 whole peppercorns
8 cloves
80 g unsalted butter, in pieces
1 tbsp chopped parsley
1 tbsp chopped dill

Dry fish with paper towel and put in bottom of non-metallic dish.

Put vinegar in small casserole and cook. Pour vinegar over fish. Allow to marinate in 30 min.

Put water and wine in a large pot. Add bay leaves, thyme and parsley sprigs, lemon zest, shallots, carrots, peppercorns, and cloves. Add salt to taste. Cook over low heat.

Remove vinegar from fish. Place fish in large frying pan, and pour wine mixture over. Add lid and simmer over low heat for 15 minutes. Fish should be cooked and tender.

Place fish on serving dish. Put liquid mixure back on heat, cook up until liquid is reduced 3/4. Add butter until melted, then add chopped parsley and dill. Add sauce to fish. Serve immediately.

My "modifications" - nothing major really. I used trout filets (500 g) instead of whole trout and made half the sauce. It all worked out nicely, and boyfriend of tuxette and I are both very stuffed. The dish is very easy to make too, in case you were wondering. We served the the trout with rice (a blend of wild rice and basmati rice), zucchini slices, and salad. You could probably serve the dish with tagliatelle or even polenta (what I wanted to make but it would take too much time).

Oh, and just for your information, a batch of vanilla ice cream is churning in the machine right now ;-)

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Goats do Roam... plus a fantastic trout recipe

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  • Fat Bastard Chardonnay is pretty good.

    I think that we had something called "Fat Cat" that was nice too.

    I don't know if I want to try Cat's Pee On A Gooseberry Bush, though.
    • Interesting that you mentioned Fat Bastard Chardonnay, as my roommate just bought a bottle this past week. I don't know if I'd like the Goats do Roam, because I absolutely HATE bell peppers, even the smell of them.
  • I like fish with rice and veggies/salad, but what I don't like is that I'm always hungry a short time later when I have it.

    The recipe looks like it would be good and very easy... In fact, you seem to have a lot of very good recipes.

    Perhaps a Slashdot recipe book could be organized?
    I've got server space and a recipe book website template ready to go if you're interested. I would consider it a donation to the Slashdot community and would not charge a fee.

    This is one of my customers using the template on my

What ever you want is going to cost a little more than it is worth. -- The Second Law Of Thermodynamics