4 cloves of garlic
1 lemon and a generous piece of ginger
For the cucumber and dill salad:
1 large cucumber
1 tablespoon plain greek yogurt
1 teaspoon dill
1 teaspoon white wine vinegar
1 garlic clove, freshly ground
pinch sea salt
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.
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.
Drizzle some olive oil on top and bake in a medium oven (180ºC / gas mark 5) for 20 to 30 min.
Make the cucumber, dill and yogurt salad. Slice the cucumber, chop the dill and garlic and combine all the salad ingredients, seasoning to taste.
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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