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 Farm Win The Irish Times Innovation Award for Food/Agriculture 2013
It has been a long time since I posted a blog but now is as good a time as any to get back into it.
Goatsbridge Trout Farm were crowned Ireland’s Most Innovative Food Company last weekend in Belfast at the Irish Times Awards, where we beat off some of the best companies in the land like Glenisk and Mash Direct. If we do not maximise on this win it will just be an ego boost and we have not got time for ego here with so much work ahead.
Good news for Goatsbridge as we embark on our journey in the export market. We are taking a stand at the Brussels International Seafood trade show for the first time so wish us luck.
Onwards and upwards!
We had a surprise visitor today to Goatsbridge Trout Farm.
He just called in to say hello and see if we had any fish food that might interest Gonzo !!!
Just another day at the office (-:
Visitors are always welcome during opening hours. Contact us if you’d like a tour or want to have a go fishing in our ponds!
Goatsbridge Trout Farm Featured on Nationwide!
In November 2010, the Nationwide TV crew visited Goatsbridge Trout Farm for a day for a feature on our trout farming operations here in Kilkenny.
Take a look at the video for a look at what happened on the day and a further insight into the running of things here at Goatsbridge Trout Farm.
Goatsbridge Trout Farm is on Kilkenny’s Taste Trail – we welcome visitors! You can find out more about the trail here.
If you ever wanted to know more about Goatsbridge Rainbow Trout Farm and how it all began here in Kilkenny, then settle in for few minutes and watch the video. It takes us right back to the founding of the farm, all the way to our present day business.
I’m Mag from Goatsbridge Premium Irish Trout.
On this blog I’m going to share all the news we have as we develop our fantastic Irish trout products. It’s also a place for you to catch up on food related events that we are taking part in, hear about other artisan food producers and join us on the journey as we strive to make the world more aware of our heavenly tasting Irish trout products!
We are also going to share lots of trout related recipes so no excuses for not cooking!
This is a diary kept my my good friend on his first visit to goatsbridge this October. Lets hope we do not lose the magic we have here in Ireland. I think we will always have a lot to offer.
Charles has kindly allowed me to publish his first day here.
FRIDAY, OCTOBER 29, 2010
Day 1: International Local Food Tour
Last week we had a visit from the Nationwide team much to the excitement of my four kids. The day started with the team filming our chaotic morning ritual although the kids were unbelievably cooperative for a change.
Around the world in 80 days – We built a factory!
It is all about being in the right place at the right time. We realised a long time ago our fish handling facilities at Goatsbridge Trout Farm did not meet our new found demand for trout. We had spent a long time looking at the various possibilities to solve this issue and I am glad to say that project was completed on the 11th November 2010.
I was down in Clonakility on a lovely sunny day in early August when the big announcement was made that BIM were funding projects after a long battle with the EU. Unfortunately for 95% of the industry Salmon farmers and business in SAC regions were not eligible for this support.
Our application went in on 20th August and we started the project the following Monday. I have faced many challenges in my life to date: toilet training, first tooth, early school days, adolescence, first kiss, college exams, marriage, mother-in-laws, childbirth, parenting, and now old age! No challenge could compare to the mammoth task ahead.
We had 80 days to complete this building from the day the application went in but would not hear until well into the project if we were to get funding or not. It was a big risk but I knew the Gods were with us and we decided to take the risk.
Big thanks to all those who put their shoulder to the wheel. I have to give a special mention to the Foley Construction Brothers. They are a family of 5 men and I must say it was like 7 brides for 7 brothers as times. Actually some of them are looking for a bride and I would recommend them highly because nothing is a problem and they could turn their hand at anything.
The job is complete and we must fish on.
Nothing will stop us now!
It was another first for Goatsbridge when we participated in Bloom in the Phoenix Park on 27th of May this year. Although sales of my products were important in order to cover the cost of the stand it was’t my primary objective for being there. I could not bring my fresh fish along so I made up lots of smoked trout quiche and pates, products that we hope to bring to market sometime in the New Year.