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.
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.
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 Caviar Launched Today!
Today is a great day for us here at Goatsbridge Trout Farm as we’ve announced the arrival of Ireland’s first caviar… made from trout.
A long time in the making, it’s already won plaudits from the Russians, producers of the world’s best. Twitter has been alight this morning with talk of our Irish Trout Caviar, as well as the radio and papers. While it’s a busy day for us here, take a read below of our news currently doing the rounds. We’ll be back soon to let you know how it’s all going!
Good Food Ireland is a beacon for all lovers of good food. It is a network of places that make, sell or serve good food. Goatsbridge Trout Farm joined Good food Ireland a number of months ago and attended its first Good food Ireland event on 18th May in Dublin. It was a showcase workshop for the Irish travel trade .I did not have the privilege of meeting the founder Margaret Jeffares till that night and she certainly left a lasting impression.
Neven Maguire participated in a cookery demonstration in aid of some worthy Kilkenny charities a few weeks ago . He kindly decided to showcase our new hot smoked completely boneless rainbow trout . He made a buttery smoked trout sauce to accompany roasted haddock. it tasted delicious . We swapped some trout for his latest cookery book at the end of the night. I think he is the food version of Daniel O Donnell.!! Really lovely guy.
Anne Neary (pictured above, left) from Ryeland House cookery school has been kind enough to come on a mini tour with Goatsbridge Trout Farm to help promote our product and educate the public in the art of cooking trout. We began out three day tour in Borris where we cooked for 50 members of the active retirement groups. We then went to Kells in Co. Kilkenny where we were greeted by 30 locals and we ended our tour in Callan Co. Kilkenny where showed over 200 mostly ladies just how good our product is. People are really excited to hear about the new innovation used to product the first completely boneless trout fillet in this country.
We met a lot of our existing retailers in the 3 days spent in the RDS, Dublin. It is very important to be there to cement relationships and we will certainly be there next year. We did a lot of networking and learned a lot of useful information from fellow food producers. Alas, we did not get any prize for our first added value product, our hot smoked rainbow trout fillet which is the first boneless one to be available in Ireland. Maybe next year!
National Ploughing Championships on the lands of Eamon and Willie Fennin, Cardenton, Athy Co Kildare. We had 3 very hectic days at the show. We meet with many of our customers and also had a chance to meet our very own Taoiseace Brian Cowen. Ted Walsh popped by to say hello having heard Ivan Yeats raving on about us with Claire Byrne on radio.