Tag Archives: baked trout recipe

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.

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.

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.

Cajun Goatsbridge Baked Trout Recipe

Cajun Baked Trout Recipe

Easy Cajun Baked Trout

If you’re wondering how to cook fish, baked trout recipes are a quick and easy way to cook fillets or whole rainbow trout without too much bother. Because they’re often wrapped in foil, the Goatsbridge Rainbow Trout retains much of its goodness and flavour. This Cajun baked trout recipe can be as hot or mild as you like and makes a great supper dish, no matter what the season.

Method

Step 1

Preheat the oven to 190ºC. While the oven is heating, make a savoury crumble by lightly rubbing the butter and flour together with your fingertips until they reach a breadcrumb consistency then add the oats, Cajun spice and coriander leaf.

Step 2

Cut four pieces of tin foil large enough to envelope a trout fillet and place onto a baking tray.

Put the Goatsbridge Trout Fillets onto the tin foil squares then squeeze the lemon juice on top and add salt and pepper.

Sprinkle the savoury crumble on top of each trout fillet then wrap loosely in tin foil.

Step 3

Bake in the oven for twenty minutes. Serve with lightly steamed new potatoes and seasonal vegetables.

If you liked this easy baked trout recipe you can buy our Rainbow Trout in all good Irish supermarkets, including Supervalu and Dunnes Stores  as well as specialist shops around the country .

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