900g/36oz trout fillets, skin removed and pin boned
50g/2oz plain flour, seasoned
2 eggs, beaten
For the Aioli (makes 350ml/12 fl oz):
2 egg yolks
195ml/7 fl oz sunflower oil
2 tblsp olive oil
¼ tsp salt
¼ tsp Dijon mustard
1 dessert spoon white wine vinegar
3-4 garlic cloves, crushed
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.
Preheat the oven to 130ºC/250ºC/gas mark ½.
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.
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.
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.