For the trout:
4 Goatsbridge fresh trout fillets
2 tsp olive oil
1 tbsp butter
salt & pepper
For the risotto:
1½ litres chicken stock
3½ tablespoons butter
1½ tablespoons olive oil
½ onion, diced finely
1 stick of celery, diced finely
2 garlic cloves, diced finely
400g risotto rice
100ml white wine
120g fresh grated Parmesan cheese
zest of one lemon
juice of half a lemon
salt & pepper
For the purée:
200g butternut squash (cut into cubes)
200ml chicken stock
2 tbsp crème fraîche
salt & pepper
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!
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.
Drain the butternut squash and keep 1 tablespoon of the water with the butternut squash. Add the crème fraîche, salt and pepper and mix with a hand blender until you have a silky smooth purée.
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.
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.
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.
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.
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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