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.
Vodka Trout Carpaccio
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.
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.
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.
Spicy Thai Inspired Fish Curry Recipe
As the days turn more autumnal what could be better for supper than this spicy Thai inspired fish curry from Anna Stewart. Anna has been running the Jarrow Cafe in Castlecomer Discovery Park with her husband Evan since 2007 and kindly shared this recipe with us for the Goatsbridge Trout Charity Fishwives Cookbook. You can find Anna’s original version on page 136 of Fishwives, along with 77 more fish and trout recipes in a cookbook by Goatsbridge, available from select bookstores or online.
Heat the coconut oil in a large pan and add the mustard seeds. When they start to pop add the sliced onions and a pinch of salt. Turn the heat to medium and cook gently for about ten minutes, stirring occasionally. They should be soft and golden but not brown. Add the garlic and ginger and stir for one minute. Add the ground spices and heat for another minute.
Add the chopped tomatoes to the pan and turn the heat up high. Once the mixture is boiling, turn the heat down to medium and cook gently for ten minutes. Stir occasionally while breaking up the tomatoes with a spoon.
Next, add the coconut milk, honey and balsamic vinegar and simmer for five minutes. Check seasoning and add salt and pepper to taste.
When you are ready to eat, add your diced fish and cook for five minutes. If you are using a selection of fish, add the densest fish first, like trout or monkfish, followed by other white fish. Add the shellfish and use the lemon half and add a couple of squeezes of juice at the end. It is important not to stir the curry too much at this stage or the fish will break up. Serve with boiled basmati rice and garnish with the coriander.