Good Food Ireland - Seared Goatbridge Trout with Broth of Smoked Salmon and Mussels

Good Food Ireland - Seared Goatbridge Trout with Broth of Smoked Salmon and Mussels by Garry Hughes from The Shelbourne Hotel.

Ingredients

Sea trout fillets 190 Gram
Salt To Taste
Extra virgin olive oil 1 Teaspoon
Thyme 1/8 Teaspoon
Butter 1 Teaspoon
Chicken stock 25 Milliliter
Butter 15 Gram (Cuinneog Butter)
Samphire 15 Gram (Wexford coastal samphire)
For the sauce
Smoked salmon 12 Gram , cubed (turf house smoked Castletownbere Salmon)
Cooked mussels 6 (Mullaghmore sfigo mussels)
Chopped shallots 1 Tablespoon
Chopped chives 1 Teaspoon
Chopped parsley 1 Teaspoon
Fresh lemon juice 1 Teaspoon

Directions

MAKING

1. Season the sea trout with salt and pour in extra virgin oil in a heated pan. Place the fish and cook until achieve a crispy skin and golden brown flesh.

2. For the sauce – In a heavy – bottomed pan, pour in the chicken stock and add in the butter and reduce.

3. Add in the samphire and cook for 30 seconds, followed by the shallots and mussels, chives and parsley. Season with fresh lemon juice and stir well. Cook for 60 seconds.

4. Add in the smoked salmon to the sauce and heat through.

SERVING

5. In a serving plate, pour in the sauce and top with salmon. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 1

Nutrition Facts

Serving size Complete recipe

Calories 362Calories from Fat 183

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 538 mg22.42%

Total Carbohydrates 3 g1%

Dietary Fiber %

Sugars

Protein 45 g90%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet