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.

Goatsbridge Trout & Spelt Berry Salad Recipe

Goatsbridge Trout & Spelt Berry Salad

This fabulous looking Goatsbridge trout and spelt berry salad with tangy grapefruit and herb dressing was given to us by Aoife Carrigy, an editor and freelance journalist specialising in food, wine and travel. She is Chairperson of the Irish Food Writers’ Guild and a regular contributor to publications including Food & Wine Magazine, CARA, The Irish Independent and Image Interiors.

You can find Aoife’s original version on page 38 of Fishwives, along with 77 more fish and trout recipes in a cookbook by Goatsbridge, where all the profits from the sale of the book will be going to an amazing charity called Hospice Africa Uganda. available from select bookstores or online.

Step 1

Soak the spelt berries overnight in water. Drain and rinse and simmer for one hour or until cooked (soft but 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 shallots and place in a small bowl with the 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 the 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.

Goatsbridge Trout Spicy Thai Inspired Fish Curry Recipe

Spicy Thai Inspired Fish Curry Recipe

Spicy Thai Inspired Fish Curry Recipe

As the days turn more autumnal what could be better for supper than this spicy Thai inspired fish curry from Anna Stewart. Anna has been running the Jarrow Cafe in Castlecomer Discovery Park with her husband Evan since 2007 and kindly shared this recipe with us for the Goatsbridge Trout Charity Fishwives Cookbook.  You can find Anna’s original version on page 136 of Fishwives, along with 77 more fish and trout recipes in a cookbook by Goatsbridge, available from select bookstores or online.

Step 1

Heat the coconut oil in a large pan and add the mustard seeds. When they start to pop add the sliced onions and a pinch of salt. Turn the heat to medium and cook gently for about ten minutes, stirring occasionally. They should be soft and golden but not brown. Add the garlic and ginger and stir for one minute. Add the ground spices and heat for another minute.

Step 2

Add the chopped tomatoes to the pan and turn the heat up high.  Once the mixture is boiling, turn the heat down to medium and cook gently for ten minutes. Stir occasionally while breaking up the tomatoes with a spoon.

Step 3

Next, add the coconut milk, honey and balsamic vinegar and simmer for five minutes. Check seasoning and add salt and pepper to taste.

Step 4

When you are ready to eat, add your diced fish and cook for five minutes. If you are using a selection of fish, add the densest fish first, like trout or monkfish, followed by other white fish. Add the shellfish and use the lemon half and add a couple of squeezes of juice at the end. It is important not to stir the curry too much at this stage or the fish will break up. Serve with boiled basmati rice and garnish with the coriander.

Warm Potato Salad with Smoked Trout, Capers & Lemon Mayo Recipe

Warm Potato Salad with Smoked Trout, Capers & Lemon Mayo Recipe

Warm Potato Salad with Smoked Trout, Capers & Lemon Mayo

The featured recipe this month of warm potato salad with smoked trout, capers & lemon mayo comes from Kristen Jensen, co-author of Sláinte: The Complete Guide to Irish Craft Beer and Cider (2014), and Secretary of the Irish Food Writers’ Guild. You can find Kristen’s original version on page 80 of Fishwives, a cookbook by Goatsbridge, available from select bookstores or online.

Step 1

Place the potatoes in a saucepan and cover with cold water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for about ten minutes, until the potatoes are cooked through and tender when pierced with the tip of a knife. Drain well and allow to cool slightly – just so they stop steaming.

Step 2

Meanwhile, whisk together the mayonnaise, lemon juice, dill and a pinch of salt and pepper in a small bowl. Transfer the warm potatoes to a mixing bowl and pour over the lemon mayonnaise, stirring to coat the potatoes evenly.

Step 3

Thinly slice the spring onions on the diagonal, including the green tops. Add to the potatoes along with the capers and stir together. Divide the potato salad between two shallow bowls and scatter the flaked trout and chopped hard boiled eggs, if using, on top. Season with another pinch of salt and pepper and serve while the potatoes are still warm.

Roasted Trout with Orange and Rosemary Recipe

Roasted Trout with Orange and Rosemary Recipe

Roasted Trout with Orange and Rosemary

The following recipe is featured in Fishwives – A Cookery Book by Goatsbridge on page 56 and was provided for our Charity book by Anna Eason. Anna got involved with the trout business when she married Ben Eason, the third generation of Sunburst Trout Farms in North Carolina, USA. She has a BS in Marketing and Information Systems from North Carolina Sate University and is Marketing and HR Director at Sunburst. She also runs the farm’s social media accounts and website. You will also find her behind the lens of a camera photographing products, as well as designing packaging for the evolving product line. Anna says her biggest accomplishment is being mom to three feisty girls, Taylor, Mollie and Emory!

If you’re looking for inspiration on how to cook trout, there are many more recipes in the book that’s available from our online store.

Step 1

Whisk the orange juice and zest with the oil, lime juice, rosemary, garlic, salt, ginger and pepper. Mix until combined and set aside (this is your marinade).

Step 2

Place the trout in a baking dish, skin side down, and pour the marinade on top. Cover and refrigerate for one to two hours.

Step 3

Preheat the oven to 200ºC/400ºF/Gas Mark 6. Remove the fish from the marinade and transfer, skin-side-down, to a rimmed baking tray. Top with the orange slices and bake for 14 minutes or until the fish is cooked through. Garnish with the roasted orange slices. Serve with new potatoes and your favourite salad.

Pan-Fried Trout with Indian Spices

Pan-Fried Trout with Indian Spices

Our third fishwife in Fishwives – A Cookery Book from Goatsbridge is Bibi Baskin, former TV presenter on Ireland’s national broadcaster, RTE. The first woman in Ireland to have her own TV chat show, Bibi has also worked on both radio and TV with BBC and ITV in the UK. After a career in media, she moved to south India where she converted a dilapidated landmark building in the coastal town of Kerala into a Heritage Hotel. There Bibi developed a love of Indian cooking. She currently divides her time between Ireland and India. We’re thrilled that Bibi shared this Pan-fried trout with Indian spices recipe with us for the cookery book, where all profits from the sale are going to the Hospice Africa Uganda charity. If you’re looking for inspiration on how to cook trout, there are many more recipes in the book that’s available from our online store.

Step 1

Combine the flour, spices, lime zest and seasoning in a bowl and give a quick stir.

Step 2

Pre-heat the oven to 180°C/350°F/gas 5. Put some grease proof paper on a tray large enough to fit your trout.

Step 3

Meanwhile, heat a splash of oil or several spoons of ghee in a large frying pan over a medium to high heat. When the oil in the pan is hot, add the spiced fish and fry for two to three minutes until golden on one side. Turn over the fish and do the same to the other side. Bake for ten minutes.

Step 4

Serve with your favourite green salad and maybe add a little finely sliced fennel for extra crunch.

Note: The quantity of spices for this recipe have been checked by Ireland’s top Indian chef, Sunil Ghai from Pickle Restaurant, Dublin.

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.