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A Riesling Evening and Salt-Baked Trout

Just two Rieslings purchased, destined both to compete with each other and to complement one another. The first, also first in tasting order, was a white wine from Germany - J.L.Wolf Wachenheimer Riesling Kabinett Pfalz 2008 - a classic, a choice that never disappoints; the second - a New World wine from South Australia's well-known producer, Penfolds Rawson's Retreat Riesling 2008.

What better time for such an occasion than the end of a working week - a Friday evening. From the wine shop "Arka" on the corner of Dzirnavu and Tērbatas streets, just two Rieslings purchased, destined both to compete with each other and to complement one another. The first, also first in tasting order, was a white wine from Germany - J.L.Wolf Wachenheimer Riesling Kabinett Pfalz 2008 - a classic, a choice that never disappoints; the second - a New World wine from South Australia's well-known producer, Penfolds Rawson's Retreat Riesling 2008.

All that remained was to find a suitable dish to go with them. So we stopped by the Sky supermarket - where we have never been disappointed in the freshness of produce or the service - to pick up two good-sized trout. I must admit I cooked trout for the first time, yet the result was fantastically delicious, so I want to share the recipe and how the dish came together.

Recipe: "Salt-Baked Trout" - you will need:

• two fresh trout (~1 kg);
• 2 kg coarse salt;
• 1 bunch of dill and 1 bunch of parsley;
• 1 lemon;
• heavy-duty foil.

Rinse the trout, then stuff with chopped herbs and sliced lemon wedges.

Line a baking dish with foil, pour in 1 kg of salt, and lay both stuffed trout on top. Then cover with the remaining 1 kg of coarse salt so the trout are completely enclosed.