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Posts Tagged ‘Trout’

BBQ Trout with Beetroot & Apple Salad

Posted in Barbecue, Fish, Food, Gluten-free, tagged , , , , , , , , , , , , on 1 September 2025| Leave a Comment »

We’ve been having fun and trying to cook a lot more fish on the barbecue. The salad with these skewers is particularly good.

Wine Suggestion: we opened and enjoyed Stephanie and Arnaud Dezat’s Sancerre Blanc. Two of the youngest members of an old family making wine here since the fifteenth century, this was pure and refreshing with a suitable minerally texture.

BBQ Trout with beetroot & apple salad – serves 4

  • 600g chunky piece of trout fillet, skinned and pin-boned
  • 2 tbsp olive oil
  • 3 tsp wholegrain mustard
  • lemon wedges, to serve

FOR THE SALAD:

  • 1 apple
  • 6 radishes, thinly sliced
  • 100g pickled beetroot
  • 30g watercress
  • 1 tbsp finely chopped dill
  • 1 tsp Dijon
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 2 tbsp extra virgin olive oil

Cut the trout fillets into 1cm thick slices. Mix the olive oil and mustard together in a bowl and brush the trout all over with this mixture. Thread the fish onto metal skewers and leave to marinate in the fridge for 30 minutes.

Get your barbecue on and hot for direct cooking.

To make the salad, get a large bowl of iced water ready. Halve and core the apples and cut them into julienne strips and immerce in the iced water with the sliced radishes. Leave to crisp in the water for 10 minutes.

Drain the apples and radishes and pat dry with a clean tea towel, then place in a large bowl. Cut the beetroot into julienne strips and add to the bowl with the watercress and chopped dill. Toss together and leave in the fridge until needed.

Make the dressing by whisking the Dijon mustard, cider vinegar, honey and extra virgin olive oil together with some seasoning in a small bowl. Pour the dressing over the salad just before serving and toss well.

Place the skewers on the hot barbecue and cook for a couple of minutes on each side. Serve the skewers with some salad and a lemon wedge on the side.


(Original recipe from The BBQ Book by Tom Kerridge, Bloomsbury: Absolute, 2025).

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Trout and Asparagus Kebabs

Posted in Barbecue, Fish, Food, Gluten-free, tagged , , , , , , , , , , , on 15 August 2025| Leave a Comment »

A bit late in the season to post these lovely trout and asparagus kebabs but we couldn’t leave them out.

Wine Suggestion: A bottle from a familiar winery, but one we picked up in Spain as this particular cuvée doesn’t currently make it into Ireland. Bodegas Castro Martin’s A-2-O, a fresh and elegant Albariño from the Val de Salnés in Rías Baíxas.

Trout and Asparagus Kebabs – serves 4

  • 600g trout fillet, without skin – try and get a chunky piece, cut into 3cm pieces
  • 200g asparagus – snap off the ends and slice into short lengths
  • 1 orange, quarter, then slice into small pieces
  • 2 tbsp olive oil

FOR THE HERB OIL:

  • about 15g of mint leaves, finely chopped
  • 100ml olive oil
  • 1 clove of garlic, crushed
  • 2 tsp red wine vinegar

Thread the trout, asparagus and orange pieces onto 4 metal skewers. If your fish pieces are a bit skinny just fold them over and thread them on to make a chunkier piece.

Drizzle with olive oil and season well.

Heat the barbecue for driect grilling and ideally use a grill tray.

To make the herb oil, put the chopped mint into a small bowl, then stir in the olive oil, garlic, red wine vinegar and seasoning.

Cook the skewers on the hot grill tray (if you have one) for a couple of minutes on each side or until the fish is crispy. Don’t be tempted to turn them too quickly or they might stick.

Serve with the mint oil.

(Original recipe from Scorched by Genevieve Taylor, Hardie Grant: Quadrille, 2024.)

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Sesame Miso Trout

Posted in Fish, Food, tagged , , , , , , , , , , , on 10 December 2024| Leave a Comment »

Everyone loves trout in our house and especially with miso – a master combination.

Wine Suggestion: You need a white with a touch of acidity and umami-savouriness here to both balance and compliment the flavours. Something like the Höpler Grüner Veltliner from Burgenland in Austria would work a treat.

Sesame miso trout – serves 4

  • 4 fresh trout fillets, skin on
  • 4 tsp white miso paste
  • 3 tbsp toasted sesame seeds
  • 2 tbsp olive oil, plus a bit extra for the veg
  • a knob of butter
  • 4 pak choi, sliced into big pieces
  • 6 scallions, finely sliced

FOR THE GLAZE:

  • 4 tbsp sweet chilli sauce
  • 1 tsp white miso paste
  • 2 tsp sesame oil

Heat the oven to 200C/180C Fan/Gas 6.

Line a baking sheet with non-stick paper.

Whisk the ingredients for the glaze together in a bowl alongwith 6 tbsp of water, then set aside.

Season the fish fillets and spread the miso paste on the flesh side. Sprinkle the sesame seeds on top and press down so they stick to the paste.

Heat the oil in a frying pan over a medium heat. Add the fish fillets, sesame seed side down, and fry for 2-3 minutes, or until golden brown. Carefully turn them over and fry for another 2 minutes on the skin side. Add the knob of butter and when it foams, use a small spoon to baste the trout with it.

Transfer the fish to the lined baking sheet, skin-side down, and cook in the oven for 7-8 minutes or until just cooked through.

Meanwhile, wipe the frying pan clean, add a little oil and put over a high heat. Add the pak choi, scallions and seasoning and stir until just wilted.

Spoon the veg onto a serving dish and put the fish on top. Add the glaze ingredients to the pan and gently warm until just bubbling, spoon over the trout and serve.

(Original recipe from Mary’s Foolproof Dinners, BBC Books, 2024.)

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Grilled Trout with an Asian Dressing

Posted in Asian, Fish, Food, Gluten-free, Healthy, tagged , , , , , , , , , on 22 December 2021| Leave a Comment »

A simple fish dish for weeknights, and something a bit lighter before the feasting starts.

Wine Suggestion: A delight with a light, playful Riesling like Korrell’s Slice of Paradise from the Nahe in Germany, or Pikes Traditionale from the Clare Valley.

Grilled trout with Asian dressing – serves 2

  • 300g Charlotte potatoes
  • 2 skinless trout fillets
  • Thai basil or regular basil, to serve

FOR THE DRESSING:

  • 1 small shallot, finely chopped
  • 1 lemongrass stalk, remove the woody outer leaves and finely chop
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 1 red chilli, finely chopped

Boil the potatoes in salty water until tender, then drain and slice thickly, lengthways.

Season the trout, then grill for 3-4 minutes.

Arrange the potatoes onto plates and top with the trout. Whisk the dressing ingredients together and spoon over the top, then garnish with basil leaves.

(Original recipe by Janine Ratcliffe in Olive Magazine, November 2014.)

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Grilled Trout with Asian dressing

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , on 1 December 2021| Leave a Comment »

A simple fish supper for two, but with plenty of flavour; both delicate, fresh and rich.

Wine Suggestion: The higher acidity, fuller body and citrus-minerality of a good Albariño make this a match worth trying. Tonight Quinta Soalheiro’s Primeiras Vinhas Alvarinho from their oldest vineyards and partially made in oak really makes a statement. A velvety texture, deep and soulful, long, serious and elegant in the same breath. This wine makes a case for this grape to be considered “noble” and makes a good partner to the fattier fish and vibrant asian acidity, umami flavours.

Grilled trout with Asian Dressing – serves 2

  • 300g Charlotte potatoes
  • 2 skinless fillets of trout
  • a few basil leaves, Thai would be nice but regular will do

FOR THE DRESSING:

  • 1 small shallot, finely chopped
  • 1 lemongrass stalk, remove the woody outer leaves and finely chop
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 1 red chilli, finely chopped

Boil the potatoes in salty water until tender, then drain and slice thickly, lengthways.

Season the trout, then grill for a few minutes.

Arrange the potatoes over two plates, then top each with a piece of fish.

Whisk the dressing ingredients together and sppon over the fish, and finish with a few basil leaves.

(Original recipe by Janine Ratcliffe, Olive Magazine, November 2014.)

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Sautéed Sea Trout with Sherry Sauce

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , , on 8 September 2021| Leave a Comment »

The rich sauce here is inspired by the sherry-like Savignin from the Jura. It’s a while since we’ve been there so we had to settle for dry sherry which still made a delicious sauce. Green beans and some new potatoes are perfect on the side.

Wine Suggestion: We think this works with a mountain wine of some sort, where you get the bracing freshness of altitude but can also get depth and body to stand up to the flavoursome sauce. In the absence of a Savignin in the fridge we turned to a Côtes du Jura Chardonnay by Chevasu-Fassenet. Rich, creamy, with hints of oak and a layer of oxidative flor mingled in with the fruit giving this a grip and extra zip.

Sautéed sea trout with sherry sauce – serves 2

  • 50g butter
  • 1 shallot, finely chopped
  • 60ml dry sherry
  • 300ml chicken stock
  • 100g full-fat crème fraîche
  • ½ tsp dry sherry
  • 1 tsp finely chopped parsley
  • a pinch of sugar
  • 2 tbsp olive oil
  • sea trout fillets, enough for 2

Heat 30g of the butter in a pan and gently cook the shallot until softened. Add the sherry and chicken stock, then reduced by three-quarters. Whisk in the crème fraîche and reduced for a couple of minutes, then whisk in the rest of the butter.

Reduce the sauce until it coats the back of a spoon, then take off the heat and add the extra ½ tsp of sherry and parsley. Season with a pinch of salt and sugar and keep warm.

Heat the oil in a large frying pan and cook the trout, skin-side down, for about 4 minutes. Turn when the skin is crispy and finish cooking briefly on the other side.

Serve with the sauce, some green beans and new potaotes.

(Original recipe from Rick Stein’s Secret France, BBC Books, 2019.)

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Trout with Brown Butter & Almonds

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , on 10 July 2017| 2 Comments »

Trout with brown butter & almondsA simple and delicious idea for trout fillets. Serve with steamed new potatoes and asparagus or other seasonal greens.

Trout with brown butter & almonds – serves 2

  • 4 small trout fillets with skin on
  • a handful of flaked almonds, lightly toasted
  • 50g butter
  • 3tbsp of chopped mixed herbs, we used parsley, thyme & chives
  • juice of ½ a lemon

Heat the butter in a frying pan until it starts to turn a nutty brown colour. Add the trout fillets, skin-side down, and cook for about 3 minutes on each side or until cooked through. Transfer the fish carefully onto warmed plates.

Add the almonds to the pan with a squeeze of lemon juice, some seasoning and the herbs. Toss the almonds gently in the buttery juices and pour over the fish.

Serve with steamed new potatoes and greens.

(Original recipe from BBC Olive Magazine, June 2005.)

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