Goatsbridge trout, mussel, clam & irish chorizo broth, Brendan's baby vegetables, cuinnoeg butter & chorizo sauce.


Prep Time: 



  • 2 - 4 People


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


Recipe by Barry Liscombe from Harte's Bar & Grill  

1. Pre heat your oven to 200'c

2. 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. 

3. 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.

4. Check the trout, allow to rest,

5. Assemble the broth in a bowl with the trout sitting on top, enjoy! 

the butter is not need to be used in the broth, just omitt 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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