Trout Goujons with Aoili Recipe

Rainbow Trout Goujons with Aioli Recipe

Goatsbridge Rainbow Trout Goujons with Aïoli

This month’s quick and tasty Trout Goujons with Aïoli recipe in Fishwives ~ A Cookbook by Goatsbridge, was submitted by Denise Walsh, our hardworking and dedicated Project Manager. Denise is a graduate of the world-famous three month Ballymaloe cooking course and she’s a passionate home cook who now helps us dream up many ways to cook and eat Goatsbridge trout. We hope you’ll enjoy this quick and easy recipe as much as we do.

Step 1

Preheat the oven to 130ºC/250ºC/gas mark ½.

Step 2

To make the aïoli, place the egg yolks into a medium sized bowl. Combine the sunflower oil and olive oil in a measuring jug. Whisk the salt, mustard, white wine vinegar and crushed garlic into the yolks. Lay a tea towel on the counter and place the bowl on top. Taking a whisk in one hand and the jug of oil in the other, gradually drip the oil onto the yolks while whisking continuously; after a minute, they will begin to thicken. Do not rush or you will curdle the eggs. Any leftover aïoli will keep for a week covered in the fridge.

Step 3

Cut the trout length ways, checking for bones. If you find some bones you can trim them off. Then cut each strip into three pieces, approximately 4 cm (1½ in) in length. Place the seasoned flour in a wide dish, place the egg in another dish and finally the breadcrumbs in a third dish. Toss the trout strips in the flour first, shake off any excess, then dip in the beaten eggs and finally toss in the breadcrumbs until coated.

Step 4

Heat the oil in a deep-sided saucepan or a deep fat fryer until it reaches 200ºC/390ºF. Deep fry in batches, three to five at a time, until golden. Remove with a slotted spoon and place in the preheated oven to keep warm. When all the trout has been cooked, pile onto warmed plates and serve with the aïoli and a green salad.

Smoked Rainbow Trout Nicoise with Pink Pickled Eggs Recipe

Smoked Rainbow Trout Niçoise with Pink Pickled Eggs

Smoked Rainbow Trout Niçoise with Pink Pickled Eggs

The following Smoked Rainbow Trout Niçoise recipe from Fishwives ~ A Cookbook by Goatsbridge was kindly submitted by Sally McKenna, food writer and publisher, who along with her partner John, is one of the best known figures in the Irish food world. We’re delighted to feature Sally’s recipe this month. It’s one of 78 you can find in our charitable cookbook, available from our online store.

Step 1

The pink pickled eggs must be made one week to a month in advance. The eggs will get more and more pink the longer you leave them. Place the peeled beetroot in a small pot with the water and bring to the boil. Simmer with the lid on until soft, about 30-40 minutes. Strain, reserving the cooking water.

Step 2

In a large glass jar, combine 140 mls of the beetroot water with the vinegar and onion. Add the dill, the cooked beetroots and the whole boiled and peeled eggs. Cover and refrigerate. Leave for approximately one week to a month.

Step 3

To compose the salad, arrange the lettuce, cherry tomatoes, cucumber, green beans, herbs and spring onion in a pretty bowl, finishing with the eggs, olives, anchovies, and finally the trout.

Step 4

Combine ingredients bar dressing and pour over.

Courgette Fritters with Smoked Trout & Poached Egg Recipe

Courgette Fritters with Smoked Trout & Poached Egg Recipe

Courgette Fritters with Smoked Goatsbridge Rainbow Trout & Poached Egg Recipe

This week we’re sharing the first of several taster recipes from our newly published Fishwives Cookery Book from Goatsbridge, a fish recipe book that is now available from our online store.  This smoked trout recipe with courgette is one of Joanne Donohoe’s (AKA Fishwife Number 23) favourite quick fish recipes; we hope you’ll enjoy it too.

Step 1

To make the courgette fritters, place the grated courgette in a colander, or sieve, set over a bowl and sprinkle lightly with one teaspoon of salt. Allow to stand for ten minutes. Using your hands, squeeze out as much liquid as possible and transfer to a large bowl; add the flour, one egg, and the spring onions. Season with salt and pepper and stir to combine.

Step 2

Heat the oil over medium-high heat. Once the oil is hot, scoop four tablespoons of the courgette mixture into the pan, pressing them lightly into rounds and spacing them at least two inches apart. Cook the courgette fritters for two to three minutes, then flip and cook for another two minutes until golden brown and cooked throughout. Transfer to a paper towel and immediately sprinkle with salt.

Step 3

Meanwhile, poach the two remaining eggs for approximately four minutes, until runny, or to your preference. To assemble, divide the fitters between the plates, top with the smoked trout, the poached egg and the chives. Season with salt and pepper.

Cornish Trout Pie Recipe

Cornish Trout Pie Recipe

Goatsbridge Rainbow Trout Pie Recipe

This week we’re bringing you an unusual pie recipe all the way from Cornwall, England that was given to us by Colin Matthews.  Here’s what Colin says: I work as a film actor/extra in Cornwall, and only last month I worked with a chef from Rick Stein; I shared my recipe with him. He said “we put the potato on top.” I replied “yes, but with mine the juices soak into the potato.” I have been cooking for some 25 years – food to eat and not put into picture frames.

Step 1

Pre-heat the oven to gas mark 4, 350ºF, 180°C and grease a pie dish that’s approx 21 cm x 14 cm x 6 cm in size.

Step 2

Wash the prawns and cut the trout fillets to bite sized chunks. Place in a large saucepan with the peas and just cover with milk. Add the chives, dill or parsley – just a little black pepper, then poach by bringing the milk to boil, just to bubble in the sauce pan, then allow to cool.

Step 3

Prepare the potatoes by boiling until soft, drain and just add a little butter and mash until there are no lumps.

Spread the mashed potato on the bottom of the Pyrex Dish, then grate some cheese over the mashed potato, then add the fish and prawn mixture over the potato and cheese.

Step 4

Roll out the pastry very thinly, place over the fish in the dish and turn in the corners, crack the egg into a dish, mix then brush over the pastry. Place the pie in the centre of the oven and cook for about 20 to 25 minutes, until golden brown,

Step 5

Serve with steamed leeks, green beans or sweet corn; and to compliment a glass of chilled white wine.

 

If you liked this special Goatsbridge Trout recipe, you can buy our fish fillets in bulk, skinned and boned from our online shop, from our farm shop in Thomastown, County Kilkenny or in all good Irish supermarkets, including Supervalu and Dunnes Stores as well as specialist shops around the country.

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Rainbow Trout Taco with Baked Sweet Potato

Goatsbridge Trout Taco with Baked Sweet Potato

Goatsbridge Rainbow Trout Recipe

This week Ciara Daly from Getting Fed Up has come up with a tasty fish taco, baked sweet potato and fresh salad that might just lure you away from the pre-prepared frozen fish counter. Using freshly filleted Goatsbridge trout Ciara has made fish nuggets that are bound to delight children and adults alike. If you try this recipe at home we’d be delighted if you left a review here afterwards.

Method

Step 1

Preheat the oven to 220°C/ 430°F/ gas mark 7. Wash the sweet potatoes and chop them into wedges, keeping the skins on.

Step 2

Season with salt, pepper, paprika and a drizzle of oil before laying them out on a baking tray. Place the tray in the oven to cook for 30 – 40 minutes.

Step 3

To three separate dishes, add the flour, egg and breadcrumbs. Add a little salt to the flour, to help season the fish.

Step 4

Dip each of the fish pieces in the dishes containing the flour, followed by the egg and finally the breadcrumbs. Make sure to do it in that order as this will ensure the bread crumbs stick to the fish.

Step 5

Drizzle a little oil on another baking tray, add the fish nuggets and put the dish in the oven with the sweet potatoes. Turn the oven down to around 200°C/ 400°F/ gas mark 6.

Step 6

Leave to cook for 10 – 15 minutes depending on the size of your fish nuggets. Half way through cooking, turn the fish nuggets over so they will be golden brown all over.

Step 7

While the fish and sweet potatoes are cooking, you can begin preparing the fresh ingredients. Chop the tomatoes into halves or quarters, add them to a bowl followed by the garlic, lemon juice, olive oil, coriander stalks and a little salt and pepper. Slice the avocado and season with just a few drops of the lemon juice if there is any left over.

Step 8

Warm the wraps in the microwave for 30 seconds. When you’re ready to serve, spoon some of the crème fraîche on to the wraps. Arrange the little fish nuggets over the crème fraîche, add the tomatoes and a few avocado slices and garnish with some coriander leaf and chili. Finish it off with the baked potato fries and you’re ready to enjoy you meal!

If you liked this special Goatsbridge Trout recipe, you can buy our fish fillets skinned and boned from our online shop, from our farm shop in Thomastown, County Kilkenny or in all good Irish supermarkets, including Supervalu and Dunnes Stores as well as specialist shops around the country.

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Goatsbridge Rainbow Trout with Cucumber and Dill Yogurt

Whole Goatsbridge Rainbow Trout with Cucumber & Dill Salad

Goatsbridge Rainbow Trout Recipe with Cucumber & Dill Salad

 

If you’re not sure how to cook our fresh whole trout, this week Katia Valadeau of Properfood.ie shares a simple and healthy fish recipe that is perfect for anyone looking for a tasty dinner idea. Goatsbridge Rainbow Trout are cleaned and ready to cook so no messy fiddling about and you can buy the fish in bulk from our online shop, handy for stocking up the freezer.

Method

Step 1

Put some tin foil onto a tray and place the rainbow trout on top. Slice the ginger, garlic and lemon and stack them generously inside the fish.

Step 2

Drizzle some olive oil on top and bake in a medium oven (180ºC / gas mark 5) for 20 to 30 min.

Step 3

Make the cucumber, dill and yogurt salad. Slice the cucumber, chop the dill and garlic and combine all the salad ingredients, seasoning to taste.

Step 4

Serve the warm rainbow trout with the fresh salad.

If you liked this special Goatsbridge Trout recipe, you can buy our whole rainbow trout, cleaned and gutted, in bulk from our online shop, from our farm shop in Thomastown, County Kilkenny or in all good Irish supermarkets, including Supervalu and Dunnes Stores as well as specialist shops around the country.

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Goatsbridge Trout with Lemon Risotto and butternut squash puree recipe

Goatsbridge Rainbow Trout Recipe with Lemon & Butternut Squash

Goatsbridge Rainbow Trout Recipe with Lemon Risotto & Butternut Squash Puree

This week’s flavoursome Rainbow Trout recipe comes from Ciara Daly of  the Getting Fed Up blog and it’s a lovely combination of creamy squash and citrus rice which, because of its lengthy ingredients list sounds much more complicated than it actually it is. We hope you’ll try it and if you do, please let us know how you get on in the review section!

Method

Step 1

Begin by making the purée. Simply add the butternut squash and chicken stock to a saucepan over a high heat. When the stock starts to boil, reduce the heat to low and leave to simmer for ten minutes until the butternut squash has become soft and tender.

Step 2

Drain the butternut squash and keep 1 tablespoon of the water with the butternut squashAdd the crème fraîche, salt and pepper and mix with a hand blender until you have a silky smooth purée.

Step 3

Begin the risotto by warming the stock in a large saucepan. Cover it so that it keeps warm. Place a large saucepan over a low to medium heat and add the oil, followed by the butter to a medium heat. Add the onion, celery and garlic and sauté until tender. Add the rice and stir for 2-3 minutes, turning the heat up to medium.

Step 4

Add the wine and stir until evaporated, followed by 500 ml of the chicken stock. It is important to keep stirring the rice until all the water has been absorbed.

Once the water has been absorbed by the rice, add remaining chicken stock 300ml or so at a time. Do not add it all in at once. Remember it is important to allow the stock to be absorbed by the rice before you add any more of it. Keep stirring so that the rice becomes creamy and tender, this should take about 30 minutes.

Step 5

Reserve the last 300 ml of the stock and keep it warm. Stir in cheese, butter, lemon juice and rind. Season the rice with salt and pepper. Cover and keep warm while you start on the fish.

Step 6

Place a large frying pan or skillet on a high heat. Season the fillets with salt and pepper. Add a tablespoon of oil to the pan, followed by the fish once it is hot. Make sure to place the fillets on the pan skin-side down. Cook for 2 – 3 minutes until the crust turns a golden-brown colour.

Turn the fillets over and cook for a further 2 minutes to cook all the way through. Add the knob of butter and use it to baste the fish while it finishes cooking.

Just before serving, stir in the last of the chicken stock so the risotto is creamy.

Step 7

Serve the risotto on a warmed plate, arrange the trout over it and finish by spooning the butternut squash purée on to the side of the plate for a final touch.

If you liked this special Goatsbridge Trout recipe, you can buy our fresh trout fillets in bulk from our online shop or in all good Irish supermarkets, including Supervalu and Dunnes Stores as well as specialist shops around the country .

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Goatsbridge Trout Salsa Style

Fresh Goatsbridge Rainbow Trout Salsa Style

Fresh Goatsbridge Rainbow Trout Salsa Style

Katia Valadeau, author of the Recession Bites food blog has come up with another simple but incredible flavoursome recipe for a healthy supper or lunch dish that your families or friends will enjoy; this week it’s Goatsbridge Rainbow Trout Salsa Style which will brighten up the dinner table at any time of year. If you try it and like it, we’d love to hear your review at the end of the recipe.

Method

Step 1

Preheat the oven to 180ºC or gas mark 6.

For the salsa:

Cut the mango in small cubes and mix it with half the parsley,  the diced shallots and chilli pepper.  Mix the lemon juice and fish sauce together then toss together with the mango mixture, leaving it to stand for a good hour before serving if you can.

Step 2

Place the basmati rice in a saucepan and cover with cold water. Place the lid on the saucepan and cook on the hob on a low heat until all the water has been absorbed and small holes appear on the surface of the rice. This will take 10 to 15 minutes. Keep checking towards the end to prevent it becoming stodgy. When cooked rinse with boiling water and serve onto the dinner plates. Keep warm.

Step 3

Meanwhile, five minutes into the rice cooking time, heat up an oven proof pan with a bit of coconut oil added and place the rainbow trout skin side down. Cook it on a medium heat for three minutes. Place the pan in the preheated oven for six minutes if you enjoy your rainbow trout still pink in the middle, or leave it for a full ten minutes if you want the trout fully cooked through.

Step 4

Arrange the rainbow trout and salsa onto the dinner plate with the rice and some lemon wedges. Garnish with the rest of the parsley.

 

If you liked this special Goatsbridge Trout recipe, you can buy our sides of rainbow trout from our online shop here or in all good Irish supermarkets, including Supervalu and Dunnes Stores as well as specialist shops around the country .

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Goatsbridge Rainbow Trout with Feta and Beetroot Recipe

Goatsbridge Trout with Knockdrinna Goats Cheese, Roasted Garlic and Beetroot

Beetroot, Roasted Garlic, Knockdrinna Goats Cheese and Goatsbridge Trout Recipe

This week we’re bringing you a mouthwatering Goatsbridge trout recipe from Katia Valadeau, author of the Recession Bites food blog. Katia has combined our Rainbow Trout with beetroot, roasted garlic, puff pastry, spicy rocket and Knockdrinna goats cheese to create a special dish we hope will inspire you.

Method

Step 1

Preheat the oven to 180ºC / gas mark 5/6. Peel and slice the beetroot.  They need to be about 3 to 5 millimeters thick. A neat trick when you’re handling beetroot is to rub your hands with a little bit of oil to avoid staining.  Place your beetroot in an oven dish with the bulb of garlic. Sprinkle over the chili and drizzle with olive oil.

Step 2

Pop the dish in the oven and check in after 30 minutes, removing the garlic bulb. If the beetroot are still too firm for your taste leave them until they are cooked through. This shouldn’t take much more than another 15 minutes.

Step 3

In the meantime, place your pastry on a tray and prick the bottom of it. Weight it down using baking beans (or just some lentils on top of baking parchment) and cook the pastry blind for 10 to 15 minutes or until it has started puffing but is still uncoloured.

Step 4

Take the pastry out of the oven, and remove what you used to weigh it down. Start layering the beetroot slices. Add the sliced Knockdrinna goats cheese. Take the skin off the roasted garlic cloves and scatter over the top. Place back into the oven for a further 10 to 15 minutes.

Step 5

Remove the dish from the oven and let it cool down for a few minutes. Add a handful of rocket, then shred some Goatsbridge smoked trout over the top, adding a tiny squeeze of lemon juice, before drizzling with olive oil.

Enjoy while it’s warm.

If you liked this special Goatsbridge Trout recipe, you can buy our smoked rainbow trout from our online shop here or in all good Irish supermarkets, including Supervalu and Dunnes Stores as well as specialist shops around the country .

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Goatsbridge Trout Sigara Boregi Recipe

Goatsbridge Smoked Trout Sigara Boregi

‘Turkish’ Goatsbridge Smoked Trout Recipe

Following on from our series of recipes from the Getting Fed Up blog, this week Ciara is sharing a family dish with us, based on a Turkish recipe her aunt used to cook when Ciara was a child. The rolls are known as ‘Sigara Boregi’, which traditionally consist of feta cheese and parsley wrapped in filo pastry. This combination of flaked Goatsbridge smoked trout works beautifully and is the perfect little treat to serve as a snack or when entertaining guests.

Method

Step 1

Preheat the oven to 180°C/350°F/gas mark 4. Grease your baking tray with some of the oil.

Step 2

Combine the Goatsbridge smoked rainbow trout, cream cheese, milk, parsley, lemon juice and chili in a bowl. Season with salt and pepper.

Step 3

Keep the filo sheets you are not using covered with a damp cloth to prevent them from drying out. When you are ready to fill them, lay one sheet of the filo pastry out on a flat surface and add about a tablespoon of the trout mixture. Place it at the end of the sheet leaving room at either side of the edges. Be careful not to overfill the roll or the mixture will start to ooze out when it is in the oven.

Step 4

Fold in the edges of the filo pastry sheet in on top of the mixture and start to roll it up (so that it looks like a cigar).

Step 5

Use your finger to dab the end of the pastry with a little water which will help to seal it. While you continue with the rest of the rolls, place a damp cloth over the completed rolls so they do not dry out.

Step 6

Transfer the finished rolls to the greased baking tray when you are ready to cook them. Mix the remaining oil with the egg and brush it over the pastry before sprinkling over the sesame seeds.

Step 7

Bake in the oven for 20 – 25 minutes until golden brown. Serve with a little tomato and chopped parsley for decoration.

 

If you liked this Goatsbridge Smoked Trout recipe with a Turkish twist, you can buy our smoked rainbow trout from our online shop here or in all good Irish supermarkets, including Supervalu and Dunnes Stores  as well as specialist shops around the country .

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