Trout and Spelt Berry Salad

Trout and Spelt Berry Salad

Step 1

Soak the spelt berries overnight in water. Drain, rinse and simmer for one hour or until cooked (soft with a pleasantly chewy bite). Drain and allow to cool before placing in a large salad bowl.

Step 2

In a large hot pan over a medium heat, gently soften the cubed fennel in several tablespoons of olive oil. Once soft and lightly browned, remove the fennel from the oil and drain on kitchen paper. Add the fish fillets flesh side down and cook for a minute before turning to cook skin side down for 4-5 minutes or until the skin is crispy and the flesh almost cooked through. Once the fish is cooked, allow to cool slightly skin-side down on some kitchen paper.

Step 3

Meanwhile prepare the other elements of the salad. Finely slice the shallots and place in a small bowl with vinegar to soften. Rinse the samphire and steam for 3-4 minutes or until lightly cooked. Cool in cold water and set aside. To segment the grapefruit, run a sharp knife around the inside  of each half and to loosen each segment before scooping out with a spoon and into a large salad bowl with the spelt.

Step 4

Remove the shallot from the vinegar and toss into the salad bowl with the fennel cubes. Mix the remaining vinegar with two parts olive oil into a dressing, add the finely chopped dill, season with sea salt and crushed pink peppercorns and sharpen with lemon juice to taste. Dress the salad lightly with some of the dressing, reserving at least half of it.

Step 5

Top the salad with the cooked samphire, watercress and parsley leaves. Flake the trout flesh into the salad. You can chop the crisped skin into the salad also if you like. Serve with the remaining dressing on the side.

 

Trout with Lemon, Garlic and Tomato

Trout with Lemon, Garlic and Tomato

Step 1

Heat the oil over a medium heat and add the garlic and onion. Fry for eight to ten minutes until soft. Add the tomatoes and cook for two more minutes. Next, squeeze over the lemon juice, then cook for another ten minutes and set aside.

Step 2

In a large bowl combine the créme fraîche, the relish and the onion-tomato mix. Flake in the trout. Season to taste.

Step 3

To serve, top the cooked rice with the rice mix and cover with rocket.

 

Vodka Trout Carpaccio

Vodka Trout Carpaccio

Step 1

In a bowl, combine the chilies with the sugar, salt and pepper. Lay the fillets, skin side down, on a large plate and coat in the chilli cure, pressing the mixture into the flesh. Scatter over the chopped coriander and place one fillet on the top of another, flesh together. Transfer carefully to a zip-lock bag.

Step 2

Mix together the vodka and lemon juice then pour this mixture into the zip-lock bag. Close, ensuring you remove as much air as possible. Place the bag into a flat bowl or baking tray and put a plate on top. Weigh down with two tins, or whatever is to hand, and place in the fridge for 48 hours.

Step 3

Remove from the cure, shake off any excess, then place the fish on a chopping board with the  flesh side up. Slice the trout thinly (excluding the skin) and serve on a board or arrange on a plate with some shredded salad leaves.

Baked Rainbow Trout with Herbs

Baked Rainbow Trout with Herbs

Fish wife number 10 is Georgina Campbell, founder and President of the Irish Food Writers’ Guild, a member of Britain’s Guild of Food Writers and of the International Slow Food Movement. She is the author of a number of books on Irish food and hospitality, and best known as the person behind the leading independent hospitality guide Georgina Campbell’s Ireland – the Guide (ireland-guide.com).

Step 1

Preheat the oven to 190°C/375°F/Gas Mark. Lightly oil an ovenproof dish that nicely fits the size of the trout. Add the trout and then drizzle over the white wine and lemon juice. Season with salt and pepper and  bake for 15-20 minutes, or until the trout are completely tender.

Step 2

Remove the trout from the oven and transfer to serving plates. Mix the olive oil and herbs with the remaining juices in the dish and drizzle over the trout. Serve with small bowls of warm potato salad and the beetroot and apple preserve (see recipe below).

Beetroot and Apple Preserve

Place the beetroot in a heavy based pan with apple, onion, sugar and vinegar. Bring to the boil, then reduce the heat and simmer for 40-45 minutes until the beetroot and apple are completely tender and the preserve is nicely reduced. Care needs to be taken during the final boiling process to ensure that the mixture does not ‘catch’ on the base of the pan. Once tender, leave to cool for a little, then spoon into sterilized jars, seal and label.

Trout with Black Pudding and Beurre Blanc

Step 1

Preheat the oven to 180°C/350°F/Gas Mark 4. Take two fillets and place, skin side down, on an oiled oven-proof dish or tray. Blend the butter and basil together and dot on top of the trout flesh; spread gently.

Step 2

Crumble the black pudding into the breadcrumbs (use a food processor if you wish) and scatter over the buttered fillets. Place the other fillets on top, flesh side up and bake for 15 minutes.

Step 3

While the fish is cooking, make your beurre blanc. Combine the shallots and white wine vinegar in a pot and bring to the boil over a medium heat. Simmer for three minutes until reduced by a third. Next, add the cream and slowly bring to the boil. Take off the heat and add a third of the butter while whisking constantly. Continue to add the butter, a small cube at a time, until the sauce thickens (Tip: always stand over the sauce as it can separate).

Serve immediately with the sauce and fresh lemon.

Smoked Trout Salad with Chilli, Lime and Mango

Smoked Trout Salad with Chilli, Lime and Mango

Fishwife number 4 is Jen Bay, Jen recently followed her dream and opened a coffee shop in the beautiful village of Stoneyford in Co.Kilkenny. While she has always loved to cook, she gets great satisfaction from seeing customers sit back and enjoy their time at Jen’s! She feels blessed to be surrounded by fantastic local producers who inspire her to create new dishes all the time. Luckily her family share in her dream, they all pitch in and do their bit. Jen has recently added an early evening menu with wine list.

Step 1

First prepare the dressing: combine the lime zest and juice with the brown sugar and walnut oil – mix well, making sure the sugar is dissolved.

Step 2

Combine the dressing (reserving a small amount to drizzle on the finished dish) with the sliced mango, spring onion, chilli ( I leave the seeds in for an extra kick of heat) and coriander.

Step 3

Prepare a bed of salad leaves and lay the mango salad on top. Place the delicate trout pieces on the salad. Finally, drizzle with the reserved dressing and a lime wedge to serve.

Smoked Trout Irish Potato Hash with Eggs

Smoked Trout Irish Potato Hash with Eggs

Fishwife number 5 is Sarah Bohan who founded Engage Ireland in 2003, a Dublin based communications company. It manages and eclectic mix of projects including Bord Bia’s ‘Potato: More Than A Bit On The Side’ campaign, Ireland’s Best Young Entrepreneur, Bray Air Display and the Student Enterprise Awards. Before setting up Engage, Sarah worked on the 2003 Special Olympics World Games and was a former Brand Manager with Centra. A sports fanatic originally from Cork, Sarah met her wife , Joanne, playing football ten years ago and they’ve been cooking together ever since.

Step 1

Preheat the oven to 180°C/350°F/Gas Mark 4. Peel and dice the potatoes. Cook in salted boiling water for approximately seven minutes, or until tender. Drain in a colander.

Step 2

In an ovenproof pan, heat two tablespoons of olive oil. Add the sliced onion and sauté until browned and softened, six to eight minutes. Next, add the mushrooms and cook until softened. To the pan, add one tablespoon of olive oil along with the potatoes and continue cooking, stirring occasionally, until the potatoes are lightly browned, three to four minutes; then add the spinach and toll until wilted. Season lightly with salt and pepper. Finally, sprinkle the smoked trout evenly on the top.

Step 3

Remove the pan from the heat and, using the back of a spoon, make six divots in the top of the hash. Crack an egg into each divot. Combine the breadcrumbs and the Parmesan and sprinkle on top of the eggs. Transfer the pan to the oven. Bake until the egg whites are set but the yolks ate still runny, about 12 minutes. Garnish with the herbs and serve immediately with crusty bread. Yum!

Hot Smoked Trout Risotto Recipe

Hot Smoked Trout Risotto Recipe

Hot Smoked Trout Risotto Recipe

Fishwife number 12 in the Goatsbridge cook book is Kate Carmody who donated this delicious hot smoked trout risotto with Béal cheese recipe for our charitable cause. Kate of Béal Organic Cheese is a biochemist turned organic diary farmer and award-winning artisan cheesemaker based near Listowel, County Kerry. She came into farming in 1984 when she married her late husband, Patrick. She started making cheese in 1987 and this is her passion today. Kate makes incredible cheeses with milk from her own organic herd. During the summer she does tours of her farm and cheese demos.

Step 1

Melt the butter in a pan over a low to medium heat and then add the finely chopped onion, season with salt and pepper. Cook gently until softened.

Step 2

Add the rice, stirring all the time, then add the wine and continue to stir. When the wine is absorbed, start adding the hot stock slowly, ladle by ladle. Only add the next ladle when the previous one has been fully absorbed.

Step 3

When all the stock has been added you can then add the peas followed by the trout. Stir to heat through.

Step 4

Plant into individual warm bowls and top with the grated cheese. Some of the trout can be used for decoration. Season according to taste and serve immediately.

Linguine with Smoked Trout & Petit Pois Recipe

Linguine Smoked Trout and Petit Pois Recipe

Linguine Smoked Trout and Petit Pois Recipe

If you’re looking for a quick, healthy, supper dish, look no further than this Linguine Smoked Trout and Petit Pois recipe from novelist Tara Heavy in Fishwives, A Cookbook from Goatsbridge.  Tara has published six novels, writes a blog and facilitates creative writing courses in the south-east of Ireland. She says she’s not a cook, but she can cook at least one great fish dish!

You can find Tara’s original version on page 72 in the cookbook, along with 77 more fish and trout inspired recipes from women across Ireland. All the profits from the sale of Fishwives head to an amazing charity called Hospice Africa Uganda. The book is available from select bookstores or online.

Step 1

Add a pinch of salt to a large pot of water and bring to the boil. Add the linguine and simmer for 11 minutes, stirring occasionally to avoid clumping together. Test the pasta after nine minutes – if there’s still a bit of a bite, add the peas and cook for two to three minutes until the pasta and peas are both cooked. Drain, reserving three to four tablespoons of the pasta water in a jug, then return the pasta and peas to the pot and reduce the heat to the lowest-setting.

Step 2

Add the flaked trout to the pasta and peas along with the crème fraîche and herbs and stir well. If the sauce is too thick, use some of the reserved cooking water to thin out to your preferred consistency. Season with some freshly ground pepper and serve in warm bowls – this does cool very quickly.

Gluten Free Herby Smoked Trout Fish Cake Recipe

Herby, Smoked Trout, Gluten Free Fishcake Recipe

Herby Smoked Trout Gluten Free Fishcake Recipe

Gluten-free doesn’t necessarily mean unimaginative! The latest recipe we’re adding to our online library from Fishwives, A Cookbook from Goatsbridge was provided by Tracy Hamilton who started Mash Direct with her husband Martin. They grow, steam and cook a large range of vegetables at their family farm and create culinary dishes that are sold in Supermarkets in the UK and Ireland, as well as exported to Dubai and Abu Dhabi.

You can find Tracy’s original version on page 66 in the cookbook, along with 77 more fish and trout inspired recipes from women across Ireland. All the profits from the sale of Fishwives head to an amazing charity called Hospice Africa Uganda. The book is available from select bookstores or online.

Step 1

Steam potatoes in their skins until tender, around 20 minutes. Place butter and a drizzle of olive oil in a pan over a medium heat and allow to melt. When slightly bubbling, add the crushed garlic and sweat until translucent but not brown. Add the sliced spring onions and dill and toss until coated in the garlic butter; remove from the heat and add the zest of the lemon and season to taste.

Step 2

Once the potatoes are cooked, allow to cool and remove the skins by scraping with the back of a butter knife. Place the potatoes in a large bowl and crush roughly with a fork. Add the trout, the lemon zest, herb-butter mix and flour. Stir gently until all the ingredients are well mixed.

Step 3

Form handfuls (150g/6oz) of the mixture) into circular cakes, ten in total. Refrigerate the cakes for about 15 minutes and heat a deep fat fryer to 190°C/375°F.

Step 4

While the cakes are chilling, set out a shallow bowl of flour (for dusting), a shallow bowl of the beaten eggs and a shallow dish of crumbs. Remove the cakes from the fridge. Dust the cakes in flour, then dip them into the egg, allowing excess liquid to drip off, and then coat in the gluten-free crumb. Fry in batches cooking for six to nine minutes (depending on the thickness of the cakes) until heated through.

Step 5

Enjoy and serve – a good accompanying side dish would be Mash Direct Red Cabbage and Beetroot as its sweet/sour flavour profile would complement the smokiness of the cake.