Grilled Marinated Trout and Fennel Salad
The recipe can be prepared through Step 3; drain the trout and refrigerate for up to 1 day. Refrigerate the roasted peppers separately.
Both the Domaine Fournier Sancerre and the Didier Dagueneau Pouilly-Fumé are made with the Sauvignon Blanc grape, giving them the crisp, clean acidity to stand up to the power of the marinade. The smoky flavor of the Fumé also accents the grilled trout.