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Goatsbridge Rainbow Trout With Horseradish And Beetroot Relish And New Pota

Goatsbridge Rainbow Trout with Horseradish and Beetroot Relish and New Potatoes with Trout Caviar

Goatsbridge Rainbow Trout with Horseradish and Beetroot Relish and New Potatoes with Trout Caviar

This dish has been created by Clodagh McKenna for the Theatre of Food at the Electric Picnic 2016 with ingredients from Ardkeen Quality Food Store.

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Ingredients

  • 400g New Potatoes washed

  • 4x100g Rainbow Trout Fillets

  • Rapeseed Oil

  • Sea Salt

  • Freshly Ground Black Pepper

  • 100ml Natural Yoghurt

  • 1 Lemon

  • 1 inch fresh Horseradish peeled and grated

  • 200g small Beetroot cooked and grated

  • 1 teaspoon of fresh Mint chopped

  • 2 teaspoon of Trout Caviar

  • Course

    CourseMain Course

  • Serves

    Serves

  • Time

    Time

  • Difficulty

    DifficultyBeginner

Method

Cook the new potatoes in a saucepan of salted boiling water, until tender (about 20 minutes).

Place a frying pan over a medium heat, and add in 1 tablespoon of oil. Place the trout skin side down on the frying pan and season with sea salt and freshly ground black pepper. Allow to cook for 3 minutes and then turn over. Squeeze half the juice of the lemon over the fish and cook for a further 3 minutes.

Place the grated beetroot and horseradish in a bowl, and mix in the yogurt, juice of ½ lemon and fresh mint. Mix and set aside.

Slice the cooked new potatoes and drizzle with rapeseed oil, and season with sea salt and freshly ground black pepper. Arrange half the sliced potatoes on one side of each plate, and drizzle the trout caviar on top of the potatoes.Place the cooked trout on the other side of the plate and a dollop of the beetroot
and horseradish relish on top.

Method

Cook the new potatoes in a saucepan of salted boiling water, until tender (about 20 minutes).

Place a frying pan over a medium heat, and add in 1 tablespoon of oil. Place the trout skin side down on the frying pan and season with sea salt and freshly ground black pepper. Allow to cook for 3 minutes and then turn over. Squeeze half the juice of the lemon over the fish and cook for a further 3 minutes.

Place the grated beetroot and horseradish in a bowl, and mix in the yogurt, juice of ½ lemon and fresh mint. Mix and set aside.

Slice the cooked new potatoes and drizzle with rapeseed oil, and season with sea salt and freshly ground black pepper. Arrange half the sliced potatoes on one side of each plate, and drizzle the trout caviar on top of the potatoes.Place the cooked trout on the other side of the plate and a dollop of the beetroot
and horseradish relish on top.

Used in this Recipe

  • Goatsbridge Smoked Rainbow Trout 100g

    Goatsbridge Smoked Rainbow Trout 100g

    €4.00

  • Second Nature Organic Rapeseed Oil 500ml

    Second Nature Organic Rapeseed Oil 500ml

    €6.55

  • Newgrange Gold Irish Rapeseed Oil 500ml

    Newgrange Gold Irish Rapeseed Oil 500ml

    €4.95

  • Donegal Irish Cold Pressed Virgin Rapeseed Oil 500ml

    Donegal Irish Cold Pressed Virgin Rapeseed Oil 500ml

    €5.95

  • O’Neill’s Irish Atlantic Sea Salt Flakes Handcrafted Pure and Natural 110g

    O’Neill’s Irish Atlantic Sea Salt Flakes Handcrafted Pure and Natural 110g

    €2.85

  • Ardkeen Quality Food Store Organic Black Peppercorns 25g

    Ardkeen Quality Food Store Organic Black Peppercorns 25g

    €1.62

  • Killowen Natural Yoghurt 450g

    Killowen Natural Yoghurt 450g

    €1.80

  • Old MacDonnells Farm Natural Yoghurt 240g

    Old MacDonnells Farm Natural Yoghurt 240g

    €0.95

  • Old MacDonnells Farm Natural Yoghurt 480g

    Old MacDonnells Farm Natural Yoghurt 480g

    €1.95

  • Glenilen Farm Probiotic Natural Yoghurt 500g

    Glenilen Farm Probiotic Natural Yoghurt 500g

    €1.80

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