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Smoked Trout with Poached Eggs and Hollandaise Sauce

Smoked Trout with Poached Eggs and Hollandaise Sauce

Step 1

First make your hollandiase sauce. Very slowly melt the butter in a pot over a low heat. Once fully melted, pour off the golden butter fat into a separate saucepan leaving the milky proteins behind. Keep the melted butter warm while you heat a pot of water until simmering. Place the egg yolks, a pinch of salt, and vinegar in a bowl (large enough to fit over the pot of water) and whisk together until combined. Place on top of the simmering water and continue to whisk until the yolks thicken ( this should take three to five minutes). Take off the heat and add the melted butter, in a slow trickle, while whisking continuously. The sauce will gradually become thick and creamy. Finish with a squeeze of lemon. Cover and keep warm while you poach your eggs.

Step 2

Bring a small saucepan of water to the boil. Reduce the heat and swirl the water with a whisk. Crack one egg into a small bowl and gently slide into the whirlpool of water; quickly repeat with the remaining three eggs (at this stage the water should be bubbling very gently). Cook for approximately three minutes.

Step 3

To serve, divide the cold smoked trout between two warm plates of buttered toast. Top each pile of trout with two poached eggs and spoon over the hollandaise sauce. Garnish with some thinly sliced fennel if you wish and season with cracked black pepper.

Moroccan Fishy Sharing Plate

Moroccan Fishy Sharing Plate

Step 1

Lightly blend the first ingredients of the bon bons together to a firm consistency. Put a little olive oil on the palms of your hands to keep the mixture from sticking, and roll into balls – six large or twelve small. Spread the caviar on a plate and roll the balls to coat them in it – pressing it in. (The cool caviar pops in your mouth as you then hit the spiced trout mix.)

Step 2

For the crab quenelles, combine the crab with the mayonnaise and a squeeze of lemon juice. If using, add either the crushed peppercorns or a splash of sweet chilli sauce. Using two teaspoons, fashion the crab mixture into quenelle shape. Keep a bowl of very hot water to the side to refresh the teaspoons each time.

Step 3

Combine the mayonnaise, caviar and harissa paste. Blanch one packet of sweet sprouting cauliflower spears in boiling water for two minutes and cool immediately in ice-cold water. This keeps them crisp for dipping in the caviar mayo. You can replace the cauliflower with asparagus or any crudité-style vegetable if you like.

Step 4

To assemble the sharing plate, arrange the cauliflower around the plate, sitting the caviar bon bons and crab quenelles at intervals around the plate. Dot with mango cubes and serve the mayonnaise in the middle in a little dish. Serve with grilled pitta bread.

Tempura Trout Rolled in Nori Seaweed – with wasabi aioli

Tempura Trout Rolled in Nori Seaweed – with wasabi aioli

Step 1

Make the omelettes by gently whisking the eggs with the sweet chilli sauce then sprinkle in the spring onion. Season with salt and pepper. Place a small pan over a medium heat; lightly oil the pan and add a knob of butter. Pour on a quarter of the egg mixture and roll around the pan to coat. Shake the pan occasionally until the egg is just set. Repeat with the remaining egg to make four omelettes aside to cool.

Step 2

Wrap each fillet of seasoned trout in an omelette, trimming off any excess, then wrap tightly in a sheet of Nori seaweed. Next, combine all ingredients for the aioli until well blended and set aside.

Step 3

For the tempura batter, thoroughly combine all of the dry ingredients; next add the cold soda water a little at a time and whisk gently to make a light batter. This batter should coat your finger. Dip each trout roll in the tempura batter and fry at 180°C for three and a half minutes until crispy. Remove and drain well on kitchen paper. Cut each roll into three even pieces. To serve, if using pickled cucumber, place some on each plate and swipe across a teaspoon of wasabi aioli. Finally place three pieces of trout per plate.

Baby Beetroot and Hot Smoked Trout Salad

Baby Beetroot and Hot Smoked Trout Salad

Step 1

Heat a splash of oil in a large frying pan over a medium heat.  Once hot, add the asparagus and cook for eight to ten minutes, turning occasionally, then set aside. Meanwhile, place a dry frying pan over a medium high heat and when the pan feels hot add the pine nuts. Toast, tossing frequently, until they release a nutty aroma; watch carefully as they can burn quickly.

Step 2

Arrange the lettuce on a serving platter. Drain the baby beetroot and pat dry. Cut into thin slices and divide between the lettuce leaves. Top with the hot smoked trout.

Step 3

Using a food processor, pulse the feta cheese for ten seconds until crumbled. Add the crème fraîche and pulse again until light in texture. Dollop the whipped feta liberally onto the trout, scatter the pine nuts over the feta and place an asparagus spear on top.

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.

 

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.

Hot Smoked Trout Risotto Recipe

Hot Smoked Trout Risotto Recipe

Hot Smoked Trout Risotto Recipe

Fishwife number 12 in the Goatsbridge cook book is Kate Carmody who donated this delicious hot smoked trout risotto with Béal cheese recipe for our charitable cause. Kate of Béal Organic Cheese is a biochemist turned organic diary farmer and award-winning artisan cheesemaker based near Listowel, County Kerry. She came into farming in 1984 when she married her late husband, Patrick. She started making cheese in 1987 and this is her passion today. Kate makes incredible cheeses with milk from her own organic herd. During the summer she does tours of her farm and cheese demos.

Step 1

Melt the butter in a pan over a low to medium heat and then add the finely chopped onion, season with salt and pepper. Cook gently until softened.

Step 2

Add the rice, stirring all the time, then add the wine and continue to stir. When the wine is absorbed, start adding the hot stock slowly, ladle by ladle. Only add the next ladle when the previous one has been fully absorbed.

Step 3

When all the stock has been added you can then add the peas followed by the trout. Stir to heat through.

Step 4

Plant into individual warm bowls and top with the grated cheese. Some of the trout can be used for decoration. Season according to taste and serve immediately.

Fish Wives Cookery Book

FishWives – A Fish Recipe Book

Fish Wives - A Fish Recipe Cookery Book from Goatsbridge Trout Farm

Walt Disney once said “The way to get started is to quit talking and begin doing”. This is exactly what I decide to do a few weeks ago when I opened yet another fish recipe book that did not include Rainbow trout in its index. I felt it was time to stop moaning about it and do something once and for all.  Yes folks, I have decided to edit a fish recipe book featuring almost nothing except Trout recipes! This will however, be a fish recipe book with a difference.

Hospice Africa Uganda

All profits will go to an amazing charity Hospice Africa Uganda. My connection is that my sister, journalist Miriam Donohoe, has been working with the charity in Kampala as a volunteer since January 2016. The mission of Hospice Africa Uganda is to end pain and suffering faced by thousands in Africa due to poor health services and to ensure that seriously ill people die pain free, in peace, comfort and dignity.

Fish Recipe Cook Book

The cookery book is to be called “Fishwives”, with a selection of what I hope are mainly trout recipes from women in Ireland and Uganda from diverse backgrounds and professions. But if it’s not a trout recipe that’s okay – you could still be a fishwife!

Goatsbridge Trout is funding the entire cost of designing and producing the book. Proceeds from sales will go to Hospice Africa Uganda. The book will cost €20 and I am printing 3,000 copies, €15 from each sale will go to Hospice Africa Uganda. The other €5 is the print cost. I have an ambitious target to raise €40,000 for Hospice Africa Uganda, to be channeled through Hospice Africa Ireland, a board which fund raises and supports Hospice Africa Uganda.

Have a read of  one of the many articles written by my sister Miriam since she arrived in Uganda. It will give you a great account of the work of hospice and the huge need.

So here is my ask. Would you contribute your favourite trout or fish recipe for the book? What I need is:

  • A fish recipe plus a digital picture of the recipe – a basic photo is fine as we will be reproducing the picture after testing the recipe.
  • A short biography, not more than 125 words.
  • A high resolution profile picture of yourself. If you don’t have one at hand I can arrange for one to be taken at your convenience.

The deadline for submission is 31st July 2016.

Fish Wives - A Fish Recipe Cookery Book from Goatsbridge Trout

See example Fish Wives sample cook book page from Caroline Hennessy

I have a book designer in Slater design and a printer sourced and commissioned for the project. The plan is to launch the book at The Savour Kilkenny Food Festival on Friday 28th October 2016. Why not put your thinking hats on and send me on your favourite trout recipe along with your details to goatsbridge@gmail.com. We have a limit on the number of recipes but who knows, we may publish a second book!

Where to buy the Book?

The Fishwives – A Cookbook by Goatsbridge book can be purchased from:

  • Here on our website
  • Book Centre Waterford
  • Kilkenny Book Centre
  • Loughboy SuperValu Kilkenny
  • Arkeen Store Waterford
  • Butler’s Pantry Dublin
  • Supervalu Thomastown
  • Amazon Online

As an old friend of mine once said

“We are here to do good to others. What the others are here for I do not know”!!

Goatsbridge Trout Easy Jambalaya Recipe

Goatsbridge Easy Jambalaya Recipe

Easy Jambalaya

We’ve put our own twist on this popular Louisianan one-pot recipe by adding a large Goatsbridge Trout fillet and in doing so have created an easy Jambalaya recipe that works. We hope you enjoy this delicious dish that’s packed with warming flavours.

Method

Step 1

Cut the chicken breasts into bite sized pieces and season with salt and pepper. Sauté on a medium heat in the olive oil until lightly coloured. Remove the chorizo skin and cut into 5mm slices then add to the pan with the chicken and cook for around 30 seconds. Transfer the chicken and chorizo to a plate while you cook the vegetables.

Step 2

Add the onion, celery and peppers to the pan and cook on low for around ten minutes until softened, stirring occasionally so they don’t stick to the pan. Add the garlic, paprika, cayenne, thyme, oregano and bay leaves and cook for around 30 seconds. Turn up the heat then add the tinned tomatoes.

Step 3

Return the chicken and chorizo to the pan, add the rice and stir all the ingredients together. Pour over the stock, season with the sea salt and freshly ground pepper. Bring to a simmer, add the chopped Goatsbridge Trout Fillet and cook for around twenty minutes, or until the rice is tender and most of the liquid has been absorbed by the rice, stirring occasionally.

Step 4

Stir in the scallions and cook for a couple more minutes then serve.

If you liked this easy Jambalaya  recipe you can buy our fresh, boned rainbow trout fillets in freezer sized packs from our online shop here or in all good Irish supermarkets, including Supervalu and Dunnes Stores  as well as specialist shops around the country .

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