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.
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).
We should not limit our challenges but challenge our limits.
Earlier this year I challenged those around me to help put a recipe book together in four months and we luckily achieved our goal. The end result is a beautiful fish recipe book called Fishwives, available now in our online shop. All profits from the sale of the book will be going to the wonderful Hospice Africa working out in Uganda. They will be channeled through Hospice Africa Ireland, a board in Ireland which fund raises and supports Hospice Africa Uganda. See www.hospiceafrica.ie for more information.
Looking back on it now I suggest it was interesting, and overcoming the challenge certainly made my life meaningful.
I now look on to the next challenge and it is to ensure that every household in the country has a copy of this book under their tree this Christmas.
I challenge you to help me make this a reality.
Fishwives Themed Get Together
Why not have a Fishwives themed get together with friends and family, cook something from the book or simply encourage them to purchase the book on the night – a bit like a tuperware party only cooking with fish.
Or perhaps you have a database of foodies or friends interested in cooking who might like a very special and unique book as a present. Would it help that all proceeds are going to a very worthy cause?
We will give free product to anyone willing to put their shoulder to the wheel and our staff are happy to travel the length and breadth of the country to be part of your event. All ideas welcome.
My sister Miriam Donohoe has spent 8 months on the ground in Kampala working with the hospice organisation and reported back first-hand the work being carried out daily to help relieve pain and suffering of those with no access to pain relief in their dying days . We are all weary of the bad media around so called charitable organisations but it does not mean we have to stop caring and become totally cynical. I know for sure where every single penny of the money raised form this project will go.
Come on folks, life is not all about getting and having. How about giving and being?
You can buy Goatsbridge rainbow trout pate from all major supermarkets in Ireland and specialist shops, or in bulk from our online shop if you’re having a party. However, you might like to make a variation of your own, particularly if you don’t live in Ireland. Here’s a quick and simple recipe.
Break up some Goatsbridge barbecue smoked trout into a bowl .
Add the cream cheese and mayonnaise and a dash of lemon juice .