• Trout

  • 800 g fresh brown Trout or rainbow trout

  • 250 ml white wine

  • 1 cup chervil stalks kept for poaching

  • 0.25 cup Tarragon stalks kept for poaching

  • 0.25 cup Dill stalks kept for poaching

  • 1 cup Parsley stalks kept for poaching

  • 200 g chopped shallots half for the poaching of the trout

  • 200 g soft unsalted butter

  • 100 g full fat cream cheese

  • 0.25 teaspoon mace

  • 2 Limes zest and juice

  • 30 g Anchovies

  • 5 g Dijon mustard

  • Salt & Pepper

  • Soda bread

  • 175 g wholemeal flour

  • 175 g Plain Flour

  • 1 tablespoon bicarbonate of soda

  • Salt

  • 300 ml Buttermilk


  • Trout:

  • 1.

    Place half the shallots along with all the herb stalks

  • 2.

    And the peppercorns into a shallow roasting tray. Place the

  • 3.

    Fish fillets on top of the herbs then add the white wine.

  • 4.

    Gently simmer covered for about 3-5 minutes depending on how thick the fish fillets are and then remove and allow to cool.

  • 5.

    Once cool drain and reserve the liquid and flake the fish

  • 6.

    Making sure the bones and skin are removed.

  • 7.

    Heat 30gms of the butter in a sauce pan and add the

  • 8.

    Remaining shallots and cook until soft and uncoloured. Then add the poaching liquid and reduce to evaporate. Then add the mace and the anchovies. Then cool.

  • 9.

    Place the shallots in a food processor and add the remaining butter along with all the herbs and Dijon mustard and cream cheese. Blend this until completely pureed. Then add the limejuice and zest.

  • 10.

    Fold the herb butter into the trout braking up the flesh a

  • 11.

    Little. Season with salt and pepper then place the trout into a terrine container and top with a layer of herb butter. Any batter remaining can be saved and frozen to use at a later date.

  • Soda bread:

  • 1.

    To make the soda bread, combine the flours and the baking powder and salt. Then add the buttermilk until dough is formed.

  • 2.

    Roll into dinner size rolls and dust with whole meal flour and a few porridge oats. Allow resting for 30 minutes and then bake at 180 degrees for about 20 minutes and then removing and allowing to cool.

  • 3.

    To serve remove the potted trout from the fridge at least 1 hour before serving

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