fbpx

Tag Archives: dinner

Flaked trout salad

Trout and Spelt Berry Salad

Trout and Spelt Berry Salad

Step 1

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

 

Flaked trout with lemon, garlic and tomato

Trout with Lemon, Garlic and Tomato

Trout with Lemon, Garlic and Tomato

Step 1

Heat the oil over a medium heat and add the garlic and onion. Fry for eight to ten minutes until soft. Add the tomatoes and cook for two more minutes. Next, squeeze over the lemon juice, then cook for another ten minutes and set aside.

Step 2

In a large bowl combine the créme fraîche, the relish and the onion-tomato mix. Flake in the trout. Season to taste.

Step 3

To serve, top the cooked rice with the rice mix and cover with rocket.

 

Vodka Trout Carpaccio

Vodka Trout Carpaccio

Step 1

In a bowl, combine the chilies with the sugar, salt and pepper. Lay the fillets, skin side down, on a large plate and coat in the chilli cure, pressing the mixture into the flesh. Scatter over the chopped coriander and place one fillet on the top of another, flesh together. Transfer carefully to a zip-lock bag.

Step 2

Mix together the vodka and lemon juice then pour this mixture into the zip-lock bag. Close, ensuring you remove as much air as possible. Place the bag into a flat bowl or baking tray and put a plate on top. Weigh down with two tins, or whatever is to hand, and place in the fridge for 48 hours.

Step 3

Remove from the cure, shake off any excess, then place the fish on a chopping board with the  flesh side up. Slice the trout thinly (excluding the skin) and serve on a board or arrange on a plate with some shredded salad leaves.

Baked Rainbow trout with herbs

Baked Rainbow Trout with Herbs

Baked Rainbow Trout with Herbs

Fish wife number 10 is Georgina Campbell, founder and President of the Irish Food Writers’ Guild, a member of Britain’s Guild of Food Writers and of the International Slow Food Movement. She is the author of a number of books on Irish food and hospitality, and best known as the person behind the leading independent hospitality guide Georgina Campbell’s Ireland – the Guide (ireland-guide.com).

Step 1

Preheat the oven to 190°C/375°F/Gas Mark. Lightly oil an ovenproof dish that nicely fits the size of the trout. Add the trout and then drizzle over the white wine and lemon juice. Season with salt and pepper and  bake for 15-20 minutes, or until the trout are completely tender.

Step 2

Remove the trout from the oven and transfer to serving plates. Mix the olive oil and herbs with the remaining juices in the dish and drizzle over the trout. Serve with small bowls of warm potato salad and the beetroot and apple preserve (see recipe below).

Beetroot and Apple Preserve

Place the beetroot in a heavy based pan with apple, onion, sugar and vinegar. Bring to the boil, then reduce the heat and simmer for 40-45 minutes until the beetroot and apple are completely tender and the preserve is nicely reduced. Care needs to be taken during the final boiling process to ensure that the mixture does not ‘catch’ on the base of the pan. Once tender, leave to cool for a little, then spoon into sterilized jars, seal and label.

Quiche-Recipe

Goatsbridge Trout Quiche

Method

Step 1

Pre-heat oven to 200°C or 180°C fan oven or gas mark 6.

On a floured board roll out the shortcrust pastry and line a 9″  greased quiche dish.  Allow the pastry to chill in the fridge for 30 minutes.

Step 2

Line the pastry base with parchment paper, fill with dry beans or baking weights and bake for 18 minutes.

Remove from the oven and take out the beans and parchment paper and cook for 5 more minutes.

Step 3

Meanwhile, poach the Goatsbridge trout fillets in a little milk for 8-12 minutes depending on their size. Drain the trout  but hold onto that delicious poaching liquid.

Allow to cool slightly before flaking and please watch out for any bones that escaped our pin bone machine!

Step 4

Melt the butter on the pan and sauté the onion until caramellised. Add the trout and saute for one minute.

Stir in the wine and mixed herbs.

Step 5

In a separate bowl whisk the eggs and season well with the salt and pepper.

Stir in half of the grated cheese followed by the flaked trout and onion and cooled poaching milk.

Step 6

Stir in the extra cream or milk and pour this cheesey-trouty mix into the pastry shell.

Sprinkle the remaining cheese over the pastry shell.

Step 7

Turn the oven down to 180°C or 160°C fan oven or gas mark 4.

Place on a baking sheet and bake for about 40 minutes until the cheese is bubbling and the inside wobbles slightly but isn’t liquidy.

Step 8

Remove from the oven and allow to cool for a moment before serving in chunky wedges with salad and roast beetroot.