Best Trumpeter With White Wine Recipes

TRUMPETER WITH WHITE WINE

Steps:

• **Just before fish is cooked.
• **Divide mash between 4 plates.
• **Place four equal portions of spinach on top of mash.
• Heat olive oil in frying pan.
• Season fish fillets and dust lightly in flour.
• When oil is hot, add fish to pan.
• Cook fish fillets for 2 minutes or until golden then turn and cook other side.
• Deglaze the pan with white wine, lemon juice and butter.
• Place in a hot oven (180C) for 3 minutes until fish is almost cooked.
• **When fish is cooked place on top of wasabi mashed potatoes and spinach. Reduce sauce by ½ then add chopped parsley in last seconds.
• Pour sauce over the fish.

MUSSELS IN WHITE WINE

Steps:

• To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
• In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
• Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.