Concha y Toro

Concha y Toro 27/02/2015

Casillero del Diablo Viognier and Garlic-Ginger Trout


With green pea purée and peach chutney.

Ingredients (Serves 4)viognier


  • 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




  1. 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.
  2. Cook the potatoes and peas separately, purée, mix them together, and add salt to taste.
  3. For the sauce: bring the peach pulp, vinegar, and sugar to a boil and cook until it thickens to a sauce.