Tempura Trout Rolled in Nori Seaweed – with wasabi aioli
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.
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.
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.
Goatsbridge Smoked Trout and Potato Gratin
Preheat the oven to 180°C/350°F/Gas Mark 4. Bring a pot of water to the boil then add the sliced potatoes. Simmer for approximately seven minutes until parboiled. Strain, then spread half the potatoes in a layer, slightly over-lapping, at the bottom of a greased ovenproof dish (standard lasagne dish will do).
Layer the slices of cold smoked trout over the potatoes. Season with pepper (no salt as the smoked trout is salty enough). Sprinkle fennel seeds and tarragon on top. Layer the second half of the sliced potatoes over the fish.
Pour the cream over the whole dish. Sprinkle a generous amount of cheddar cheese on top and freshly grate over the Parmesan cheese. Cover the dish with tinfoil and bake in the oven for approximately 45 minutes. Take the tinfoil off after 20 minutes to let the cheese brown. Allow to cool slightly before serving.
Goatsbridge Trout Recipe with Potatoes, Pate & Caviar
Following on from last week’s recipe of the week from Katia, this week we’re sharing the first of several trout recipes from Ciara of the gettingfedup.com blog. Ciara has come up with an interesting combination of potato cakes and our award winning Goatsbridge Trout Pate and Caviar that we’re looking forward to trying. We hope you’ll give it a go too.
Grate the potatoes into a bowl. Melt the butter add it to the potatoes along with the flour, parsley, onion powder, salt and pepper. Mix well to combine.
Place a frying pan on a medium to high heat and while it is heating up, start to form the potato. Use your hands to pat the potatoes into little cakes. Add the oil to the pan followed by the potato cakes.
Let the potato cakes cook for about 3 – 4 minutes on each side or until golden brown.
While the potato cakes are cooking, take the bacon and roll it up into a little cylinder shape. Using a tongs, place it on to the frying pan, holding it for about 30 seconds so that it retains its shape. Continue to turn so that it cooks through evenly and colours evenly all over.
When the potato cakes have finished cooking, transfer them to a serving plate. Spoon over the ‘Goatsbridge Farm Trout Pâté’ and place the rolled up bacon over the pâté.
Finally, garnish with the ‘Goatsbridge Farm Trout Caviar’ and a sprinkling of fresh parsley for that extra touch of elegance!
If you liked this easy to follow recipe you can buy our trout pate and trout caviar from our online shop. Goatsbridge trout products are also available in all good Irish supermarkets, including Supervalu and Dunnes Stores as well as specialist shops around the country. For more Goatsbridge trout recipes, news or competitions sign up for our newsletter.