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Ravines Wine Cellars

Trout with Momofuku Ginger Scallion Sauce & Créme Fraiche

Trout with Momofuku Ginger Scallion Sauce & Créme Fraiche
Recipe Date:
January 19, 2019
Serving Size:
Cook Time:
Imperial (US)
It’s always fun to visit great restaurants who carry our wine, in part for the opportunity to try our wines with the creative dishes in amazing restaurants like Momofuku (Chef David Chang) in DC where we had our Dry Riesling with an amazing pan fried fish with ginger and scallions and house-made crème fraiche. The below sauce recipe is from the Momofuku cookbook.
  • 4 Trout Fillets
  • 1 cup Flour
  • 1 tbsp Olive Oil
  • 1/4 tsp Salt
  • 1 cup Thinly sliced purple cabbage
  • 1 tbsp Cilantro
  • 1/2 Fresh lime
  • 1 tbsp Olive Oil
  • 1/4 cup Olive Oil (For Sauce)
  • 2 1/2 cups Thinly sliced scallions (For Sauce)
  • 1/2 cup Finely minced, peeled fresh ginger (Sauce)
  • 1/4 cup grapeseed or other neutral oil (Sauce)
  • 1 1/2 tsps usukuchi (light soy sauce) (Sauce)
  • 3/4 tsp sherry vinegar (Sauce)
  • 3/4 tsp kosher or Seneca Lake Salt (Sauce)

Creme Fraiche: Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.

Pat the trout fillets dry with paper towels then dust with salt-seasoned flour. Heat the olive oil in a large pan to medium-high, add trout and saute for a couple of minutes per side. Remove from pan and keep warm. Add ¼ C olive oil to pan with scallions and ginger just long enough to wilt greens, appx. 15 seconds. Remove from heat and transfer the scallion-ginger mix into a bowl. Add the remaining ingredients and toss. Blend 4 T of mixture into the crème fraiche and spread the remainder over the fillets. Serve with the sliced cabbage dressed with lime-cilantro vinaigrette.