“Trout In Ten” Campaign launched

troutInTen

 

 

 

 

To coincide with National Seafood Week, the BTA launched a “Trout in Ten” social media campaign issuing a daily trout recipe which can be prepared in 10 minutes and under.  View our posts and tweets here:

 

BTA Facebook       BTA Twitter


Trio of trout – restaurant-style but easy to make at home

Look what you can create with rainbow trout (and professional tuition!) at The Edinburgh School of Food and Wine

 

We were most impressed to see what the students made last Saturday with the fantastic fresh rainbow trout, kindly delivered to the School by Dave Pate at Belhaven Smokehouse

 

The students were on a Fish and Shellfish day at the School, mastering filleting & boning  a selection of different types of  fish, then making some fairly elaborate dishes.  The trio of trout might look fiddly, but actually is fairly easy to replicate at home!    Remember you can buy ready filleted rainbow trout in most retailers, so feel free to skip that bit of the recipe.  Why not have a go, and remember to tweet us your pics of the final dish @british_trout

Trio of Trout, beetroot, horseradish (serves 2)

Trout(whole)

2

Crème fraiche

4 Tbsp

Capers

1 tbsp.

Horseradish

good pinch

Lemon

½

Beetroot

½

Red wine vinegar

50ml

Brown sugar

25g

Red pepper

½

English mustard

1 tsp.

Parsley/Dill/Tarragon

bunch

Shallot

1

Lime

1

 

Firstly, fillet the trout, pin-bone and set aside.  Julienne the beetroot. Dissolve the brown sugar in the vinegar and, when totally dissolved, pour over the beetroot and allow to cool.  For the horseradish cream, mix the desired amount of horseradish with the crème fraiche and season with salt, pepper and a few drops of lemon juice.

For the smoked trout Paté, make sure the trout is rid of bones and break it up into pieces. Add some crème fraiche,  lemon juice, dill, tarragon, parsley, salt and pepper to taste. Set aside.

For the Tartare, chop the trout and add the mustard, chopped peppers, chopped capers, chopped dill and a squeeze of lime. Add a little rapeseed oil and season to taste. Set aside.

Season and pan sear the fish, as per the demonstration,  finishing with a touch of lemon. Arrange the components on the plate with some leaves and enjoy!

 

 


Top marks!

 

 

 

We are delighted to learn from a survey carried out by The Grocer magazine on consumers thoughts about fish that 83% of those surveyed recognised that ‘good fats and omega-3’ are one of the main health benefits of eating fish.  Well done to all of you who knew this too!

 

Rainbow trout is classed as an oily fish, and current Government guidelines suggest that we should all be eating at least two portions of fish per week, one of them to be oily fish.

 

We have some great recipes on our website and for those of you who are worried about kitchen smells or touching the fish (a handful of those surveyed did say this was why they did not eat fish), then here is a great recipe : baked trout with a gremolata crust.  Just pat the topping onto ready prepared fillets (available in most retailers/fishmongers) with a spoon and pop in the oven.  The garlic, citrus and parsley topping will smell delicious as it cooks!

 

 

 


Have you made your fish switch yet?

We are delighted that trout is yet again being incorporated into Sainsbury’s annual Switch the Fish campaign.  Thank you Sainsbury’s.     If you ask for salmon at the fish counter, you will be offered trout instead and  various trout products will be discounted by 20%. If you have not tried trout before, or even if you need a bit of inspiration, why not look at our website, www.britishtrout.co.uk, where we have plenty of recipe ideas from simple grilled trout to more elaborate dishes if you are in the mood to cook something a bit different.    Trout has a delicate sweet flavour so is popular with children and adults alike.  Trout is also classed as an oily fish – high in omega 3 essential fatty acid -and is rich in vitamin D – the ‘sunshine vitamin’ which can help to boost our mood – so plan to eat trout regularly to keep you and all the family in tip top health.


Trout and Ginger pair perfectly in a Springtime Salad

Fresh trout on a bed of rocket with a ginger salad dressing

With the 1st of March officially heralding the start of spring, it’s time to ring the changes in the kitchen.

Why not refresh jaded winter palates with this zingy spring salad? With peppery rocket and a ginger-infused salad dressing, this healthy dish celebrates new-season freshness.

Low in fat but high in protein, trout – the key ingredient – is sustainably farmed right here in Britain. As an easily digestible food, it helps keep you fuller for longer making this salad a clever choice for lunch – especially as its quick to prepare.

As an alternative to rocket, why not try watercress? This peppery leaf packs in more calcium than milk and more iron than spinach as well as being rich in fibre, antioxidants and vitamin C.

 

Makes 4 servings:

Ingredients

15ml/1 tbsp olive oil

115g/4oz trout fillet, skinned

grated rind and juice of 1/2 lime

1 yellow (bell) pepper, finely chopped

1 red (bell) pepper, finely chopped

1 small bunch fresh coriander (cilantro), chopped

115g/4oz rocket (arugula) / watercress

115g/4oz smoked trout ground black pepper

For the dressing

15ml/1 tbsp sesame oil

75ml/5 tbsp white wine vinegar

5ml/1 tsp soy sauce

2.5cm/1in piece fresh root ginger, peeled and grated

Preparation

1 Heat a griddle pan, brush it with the oil, then fry the trout fillet for 5–8 minutes, until it is just cooked. Lift the fillet out of the pan and place it in a shallow bowl. Flake the trout into bite size pieces, sprinkle the lime rind and juice over and set aside.

2 Make the dressing by mixing the sesame oil, vinegar, soy sauce and grated root ginger in a small jug (pitcher). Whisk thoroughly until the dressing is well combined.

3 Place the chopped yellow and red peppers, coriander and rocket/watercress in a large bowl and toss to combine. Transfer the salad to a serving dish.

4 Using kitchen scissors, cut the smoked trout into bite size pieces. Arrange the smoked trout and griddled trout fillet on the salad. Sprinkle with black pepper. Whisk the ginger dressing again and drizzle it over the salad before serving.

Affordable and easy to prepare, British trout is widely available across the UK in supermarkets, fishmongers, delicatessens and farm shops.

For more information and trout recipe ideas, visit www.britishtrout.co.uk