Goatsbridge Trout, Mussel, Clam & Irish Chorizo Broth, Brendan’s Baby Vegetables, Cuinnoeg Butter & Chorizo Sauce
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10 Minutes
20 Minutes
2-4 People
Ingredients
- 1 goatsbrige trout fillet, pinned & trimmed
- 6-8 fresh mussels
- 6-8 fresh surf clams
- 50ml fresh fish stock
- 30g sliced chorizo sausage
- pinch crushed garlic
- 1tsp fennel seeds
- 10g cuinnoeg butter
- 100g baby vegetables, courgette, heirloom carrots, turnip, peas, baby new season potatoes.
- half a lemon
- freshly chopped parsley & chervil
Method
Pre heat your oven to 200°C.
Heat a sauce pan with a little oil and a little butter, place the chorizo, garlic and fennel seeds and gently render the chorizo for 1 minute, add the fish stock, while this is coming to the boil, heat a non stick pan with a little rapeseed oil, place the trout skin side down, to get a crispy skin, when nice and brown turn and place in the oven for 5 mins. Add the vegetables to the broth, with 10g of the butter, and a squeeze of lemon. Stir the broth to emulsify the butter, add a good dash of fresh herbs and check seasoning. Heat a sauce pan with a little .
Add a little butter, place the chorizo, garlic and fennel seeds and gently render the chorizo for 1 minute, add the fish stock, while this is coming to the boil, heat a non stick pan with a little rapeseed oil, place the trout skin side down, to get a crispy skin, when nice and brown turn and place in the oven for 5 mins. Add the vegetables to the broth, with 10g of the butter, and a squeeze of lemon. Stir the broth to emulsify the butter, add the good dash of fresh herbs, check seasoning.
Check the trout, allow to rest,
Assemble the broth in a bowl with the trout sitting on top, enjoy!
Tips:
The butter does not need to be used in the broth, just omit for a low fat alternative. Trout cooks very fast, and is best served medium to get the best flavour and texture.
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