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Tag Archives: trout recipe

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.

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.

 

Linguine with Smoked Trout & Petit Pois Recipe

Linguine Smoked Trout and Petit Pois Recipe

Linguine Smoked Trout and Petit Pois Recipe

If you’re looking for a quick, healthy, supper dish, look no further than this Linguine Smoked Trout and Petit Pois recipe from novelist Tara Heavy in Fishwives, A Cookbook from Goatsbridge.  Tara has published six novels, writes a blog and facilitates creative writing courses in the south-east of Ireland. She says she’s not a cook, but she can cook at least one great fish dish!

You can find Tara’s original version on page 72 in the cookbook, along with 77 more fish and trout inspired recipes from women across Ireland. All the profits from the sale of Fishwives head to an amazing charity called Hospice Africa Uganda. The book is available from select bookstores or online.

Step 1

Add a pinch of salt to a large pot of water and bring to the boil. Add the linguine and simmer for 11 minutes, stirring occasionally to avoid clumping together. Test the pasta after nine minutes – if there’s still a bit of a bite, add the peas and cook for two to three minutes until the pasta and peas are both cooked. Drain, reserving three to four tablespoons of the pasta water in a jug, then return the pasta and peas to the pot and reduce the heat to the lowest-setting.

Step 2

Add the flaked trout to the pasta and peas along with the crème fraîche and herbs and stir well. If the sauce is too thick, use some of the reserved cooking water to thin out to your preferred consistency. Season with some freshly ground pepper and serve in warm bowls – this does cool very quickly.

Goatsbridge Trout Sigara Boregi Recipe

Goatsbridge Smoked Trout Sigara Boregi

‘Turkish’ Goatsbridge Smoked Trout Recipe

Following on from our series of recipes from the Getting Fed Up blog, this week Ciara is sharing a family dish with us, based on a Turkish recipe her aunt used to cook when Ciara was a child. The rolls are known as ‘Sigara Boregi’, which traditionally consist of feta cheese and parsley wrapped in filo pastry. This combination of flaked Goatsbridge smoked trout works beautifully and is the perfect little treat to serve as a snack or when entertaining guests.

Method

Step 1

Preheat the oven to 180°C/350°F/gas mark 4. Grease your baking tray with some of the oil.

Step 2

Combine the Goatsbridge smoked rainbow trout, cream cheese, milk, parsley, lemon juice and chili in a bowl. Season with salt and pepper.

Step 3

Keep the filo sheets you are not using covered with a damp cloth to prevent them from drying out. When you are ready to fill them, lay one sheet of the filo pastry out on a flat surface and add about a tablespoon of the trout mixture. Place it at the end of the sheet leaving room at either side of the edges. Be careful not to overfill the roll or the mixture will start to ooze out when it is in the oven.

Step 4

Fold in the edges of the filo pastry sheet in on top of the mixture and start to roll it up (so that it looks like a cigar).

Step 5

Use your finger to dab the end of the pastry with a little water which will help to seal it. While you continue with the rest of the rolls, place a damp cloth over the completed rolls so they do not dry out.

Step 6

Transfer the finished rolls to the greased baking tray when you are ready to cook them. Mix the remaining oil with the egg and brush it over the pastry before sprinkling over the sesame seeds.

Step 7

Bake in the oven for 20 – 25 minutes until golden brown. Serve with a little tomato and chopped parsley for decoration.

 

If you liked this Goatsbridge Smoked Trout recipe with a Turkish twist, you can buy our smoked rainbow trout from our online shop here or 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.

Sweet potato rosti, Goatsbridge rainbow trout and poached egg recipe

Goatsbridge Smoked Trout Recipe with Sweet Potato & Poached Egg

Goatsbridge Smoked Trout with Sweet Potato Rosti, Tahini and Poached Egg

This week we’re sharing another recipe from the talented Ciara Daly of  the Getting Fed Up blog where she combines our Rainbow Trout with poached eggs and rosti potatoes. Sounds like the perfect weekend brunch combination to us!

Method

Step 1

Place a large skillet over a medium to high heat. When it is hot, add the oil.

Step 2

To make the rosti, simply add the sweet potato and one of the eggs to a bowl. Season with a pinch of salt and mix until combined. Spoon the mixture onto the frying pan in small individual patties (around the size of a regular burger). Cook for 3 minutes until golden brown and then flip it over on to the other side.

Step 3

While the rosti is cooking, poach the remaining eggs and prepare the sauce.

Step 4

To make the sauce, simply add the ingredients to a mixing bowl and whisk until combined.

Step 5

Spoon the sauce onto the serving plates and lay a bed of rocket over it. Roll the smoked trout into a little cylinder shape and place alongside the rosti and egg once you have finished arranging them over the rocket leaves. Season once more with pinch of salt and pepper and finish by garnishing your dish with a sprinkling of the chili flakes.

If you liked this easy  Sweet Potato Rosti with Goatsbridge Trout and Poached Egg Recipe recipe you can buy sides of our smoked trout from our online shop here or 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.

Potato Cakes with Goatsbridge Trout Pate and Caviar

Potato Cakes with Goatsbridge Trout Pate & Caviar

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.

Method

Step 1

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.

Step 2

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.

Step 3

Let the potato cakes cook for about 3 – 4 minutes on each side or until golden brown.

Step 4

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.

Step 5

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.

Step 6

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.

Quiche-Recipe

Goatsbridge Trout Quiche

Method

Step 1

Pre-heat oven to 200°C or 180°C fan oven or gas mark 6.

On a floured board roll out the shortcrust pastry and line a 9″  greased quiche dish.  Allow the pastry to chill in the fridge for 30 minutes.

Step 2

Line the pastry base with parchment paper, fill with dry beans or baking weights and bake for 18 minutes.

Remove from the oven and take out the beans and parchment paper and cook for 5 more minutes.

Step 3

Meanwhile, poach the Goatsbridge trout fillets in a little milk for 8-12 minutes depending on their size. Drain the trout  but hold onto that delicious poaching liquid.

Allow to cool slightly before flaking and please watch out for any bones that escaped our pin bone machine!

Step 4

Melt the butter on the pan and sauté the onion until caramellised. Add the trout and saute for one minute.

Stir in the wine and mixed herbs.

Step 5

In a separate bowl whisk the eggs and season well with the salt and pepper.

Stir in half of the grated cheese followed by the flaked trout and onion and cooled poaching milk.

Step 6

Stir in the extra cream or milk and pour this cheesey-trouty mix into the pastry shell.

Sprinkle the remaining cheese over the pastry shell.

Step 7

Turn the oven down to 180°C or 160°C fan oven or gas mark 4.

Place on a baking sheet and bake for about 40 minutes until the cheese is bubbling and the inside wobbles slightly but isn’t liquidy.

Step 8

Remove from the oven and allow to cool for a moment before serving in chunky wedges with salad and roast beetroot.

Impress Your Friends

Goatsbridge Smoked Trout

Some ideas for trout treats –

Trout with mayonnaise and ground almonds

Take two Goatsbridge trout fillets, place under a grill, in an oven or simply on an electrically-heated clamshell grill (like a George Foreman Grill). Spread mayonnaise across them, cover with ground almonds, cook until golden brown and serve with a fresh green salad and homemade brown bread.

Guaranteed to impress!!!