Tag Archives: trout

Vodka Trout Carpaccio

Vodka Trout Carpaccio

Step 1

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.

Step 2

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.

Step 3

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.


Goatsbridge Trout Quiche


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.

Goatsbridge Trout Farm

Goatsbridge Trout Farm on Nationwide

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.

Goatsbridge Rainbow Trout Farm Blog

Introducing Goatsbridge Premium Irish Trout

Hi there,

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!




Did you know that rainbow trout were introduced into the UK from north America and the sea-going version in the USA are called ‘steel head’.The Americans were very proud of that fact when we went benchmarking in north Carolina last November.They told me everything good in Europe originated in America.!!!

Anyway to continue our life cycle.The eyed eggs shown in my previous blog have hatched.The time of hatching depends on the water temperature. an enzyme is secreted which softens the eggs shell and allows the alevin to break through.The alevin has retained its yoke sac and we sometimes refere to this as the SWIM-UP stage. We don’t feed as the alevin get its nutrients from the sac.I had a family who came for a visit yesterday and they were absolutely in awe.

I took this photograph this morning and it shows 2 alevin. it is quite hard to get a detailed photo and they are approximately 16mm.Another few weeks and they will loose their sac and require food. Very expensive food may I add. i just got word this morning that the food price will increase by €50/tonne which is very bad news indeed. Its a combination of fish meal/fish oil prices but you know what I have heard all the excuses before.Chin up.!!

Rainbow Trout Lifecycle – It Starts With a Tiny Egg

Rainbow Trout Lifecycle - It Starts With a Tiny Egg

The Lifecycle of Goatsbridge Rainbow Trout


Brood Stock

We buy our eggs from a specialised hatchery in the USA and the Isle of Man. We kept our own brood stock up to a number of years ago but found it much more convenient to buy them in 6-8 times a year as learnt that it’s better for our farm management. We could only strip eggs once a year and our brood stock took up lots of pond space and lost condition after the process . We buy our eggs from Trout Lodge who are very active in research and development of the best quality eggs possible in terms of disease resistance etc.

We don’t buy the cheapest but we do buy the best.

Rainbow Trout Lifecycle

The eggs arrive by plane into Heathrow airport and are transported by road to Dublin. Unfortunately we can no longer clear these eggs in Dublin which is a pain!

The eggs are striped from the hens(females) and mixed with the milt of the cocks (males) where they fertilise.

They hatch at 300º days i.e. 30 days at 10º Celsius.

They usually arrive at 240º days and will generally hatch 4-5 days later depending on the water temperature here.

The eggs photographed arrived on the 21st of December and they’re shown above just before they hatched 25th January. They’re called ‘eyed ova’ at this stage. Notice one egg has hatched.

Isn’t it fascinating?! Living nature.

Please send me any questions you have and feel free to make comments. I have none to date.!!!