Goatsbridge Trout, Mussel, Clam & Irish Chorizo Broth, Brendan’s Baby Vegetables, Cuinnoeg Butter & Chorizo Sauce

Goatsbridge Trout, Mussel, Clam & Irish Chorizo Broth, Brendan’s Baby Vegetables, Cuinnoeg Butter & Chorizo Sauce

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byPrepared by Head Chef Barry Liscombe from Hartes of Kildare

of Co. Kildare

In the pretty market square of Kildare Town, Hartes of Kildare occupies a prime slot. An old fashioned Irish pub exterior belies the modern dining roo Read More
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Prep Time

10 Minutes

Cooking Time

20 Minutes

Serves

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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