Ireland AM at Hodson Bay Hotel

Ireland AM’s Alan Hughes called to The Bay to see Head Chef, Eoin O’Neill prepare a wonderful summer dish, ‘Pickled Lough Ree Brown Trout with ‘Mill House Farm’ organic leaves, new potatoes & ‘Cartys’ ham salad’.

This great summer starter is a perfect compliment to your summer BBQ evenings. It is really quick and easy to make and full of flavour. We hope you will enjoy making it and look out for more of recipes to come. Remember, choose local organic farmers and produce when you can. It is packed full of flavour and supports the local community.

You can download the PDFs to make your own.

 

Pickled ‘Lough Ree’ Brown Trout with ‘Mill House Farm’ Organic Leaves, New Potatoes & ‘Cartys’ Ham Salad

 

Pickling:

¼ cup of kosher salt

5 cups of water (divided)

1lb brown trout fillets

2 cups of distilled or white wine vinegar

¼ cup of sugar

1 tsp mustard seeds

2 tsp whole allspice

3 bay leaves

3 cloves

1 lemon thinly sliced

1 medium red onion sliced

Method:

1. Heat 4 cups of water to dissolve the salt. Let the brine come down to room temperature. When it does, submerge the trout fillets in the brine and refrigerate overnight or up to 24 hours. Meanwhile, bring the sugar, vinegar, the remaining cup of water and all the spices to a boil. Simmer for 5 minutes, then turn off the heat and let this steep until cool.
2. When the trout have brined, layer them in a glass pickling jar with the lemon and red onion. Divide the spices between containers if you are using more than one. Pour the cooled pickling liquid and seal the jars. Wait for at least a day before eating. Store in a fridge for up to one month.

To download your recipe for the Pickling of the Lough Ree Brown Trout, Click here

 

New Potato & ‘Cartys’ Ham Salad

500g new potatoes

50g chopped gherkins

50g chopped sundried tomato

25g crushed black olives

75g diced cooked ‘Cartys’ Ham

10g chopped coriander

10g blue poppy seeds

60g garlic mayonnaise

1tbs Dijon mustard

Salt & Pepper

Method:

1. Combine all ingredients in a deep bowl
2. Add dressing
3. Taste to season and adjust if required

Arrange on a plate and garnish with some ‘Mill Farm’ organic leaves. Drizzle with a light ‘Donegal Rapeseed’ oil vinaigrette.

To download your printable recipe, Click here