Archive for March, 2012

Recipes 3 & 4 – in one meal!

Monday, March 19th, 2012

Starter - Cold Smoked Rainbow Trout Risotto

With Martin & Launa’s enthusiasm proving infectious we decided to take on not just one but two rainbow trout courses on Saturday night, aided and abetted by some dutch courage following an afternoon of rugby watching / Scots sorrow drowning.

Starter – Cold Smoked Rainbow Trout Risotto

Recipes 3 & 4 - in one meal!

This was, honestly truly, the best risotto that any of us had ever tasted.  It was breathtaking in its deliciousness, the smokey flavour of the cold smoked rainbow trout proving a wonderful bed-fellow to the richness of the risotto and Parmesan.
Recipes 3 & 4 - in one meal!
Mm hhh mm the best.

Main Course – Hot Smoked Rainbow Trout with Pak Choi, Sesame Seeds and Garlic & Ginger

Recipes 3 & 4 - in one meal!

Delicious in its own right and a wonderfully light and refreshing follower to the indulgence of the risotto.  Amazing how different flavours lend themselves to the hot smoked versus the cold smoked, whoever thought of adding sesame seeds to hot smoked is a genius, not least because the pale pink looks so pretty against the delicate sesame seeds.

It was also the first time any of us had cooked Pak Choi and what a find, so easy to cook (you literally just throw it in with the rest of the ingredients, no need to par boil or steam) and so so delicious.

And this time even the pigs lucked out with delicious vegetable trimmings.
Recipes 3 & 4 - in one meal!

Photographs courtesy of Martin and Launa Slatter and their amazing new camera.

Recipe 2 is Rainbow Trout with Ginger, Garlic & Chilli

Sunday, March 11th, 2012

Recipe 2 is Rainbow Trout with Ginger, Garlic & Chilli

Recipe 2 = a triumph!

It was touch and go at one point (due to some over-enthusiastic slashing the first fillet nearly fell apart) but the ginger, garlic and chilli mixture turned out to be a triumph.

W added coriander to the marinade, were generous with the garlic and ginger and were delighted with how well the flavours infused the rainbow trout fillets – in fact we both decided it was the most delicious and flavoursome trout – or salmon – we’d ever had.

Marks out of ten:

8/10 for ease of preparation
10/10 for reward and enjoyment

Recipe 2 is Rainbow Trout with Ginger, Garlic & Chilli

‘The best!’

Our Version

See http://www.moffatwaterfoods.com/take-two-trout/rainbow-trout-with-ginger-garlic-chilli.htm

The Original

The full recipe in its original form can also be found on Moffat Water Food’s Rainbow Trout Recipe Library:

See http://www.moffatwaterfoods.com/rainbow-trout-recipes/rainbow-trout-with-ginger-garlic-chilli.htm

Recipe 1 is Rainbow Trout with Spinach and Mushroom Sauce

Monday, March 5th, 2012

Recipe 1 is Rainbow Trout with Spinach and Mushroom SauceRecipe 1 is Rainbow Trout with Spinach and Mushroom Sauce

Recipe 1 = a success!

Rainbow trout fillets baked on a bed of onions and limes, served with an indulgent spinach and mushroom sauce.  A slight detour from the recipe since having successfully negotiated the filleting of the rainbow trout fillets we decided not to embark on the de-skinning, not on Recipe 1 at least.

Marks out of ten:

7/10 for ease of preparation
8/10 for reward and enjoyment

Recipe 1 is Rainbow Trout with Spinach and Mushroom Sauce 

Our version

We couldn’t resist doctoring (and health-boosting) the original recipe by replacing the butter, flour and creme fraiche with olive oil, no flour and a tiny amount of Greek yoghurt.
We also baked the trout on a bed of onions and ginger (covered with tinfoil to prevent it drying out) because my said mother is also Dukan-Diet-Obsessed so fried trout was a no-no, and despite concerns from her less-health-conscious family it turned out to be a triumph.

Recipe 1 is Rainbow Trout with Spinach and Mushroom Sauce
‘Oh-me-ga it’s delicious’

See http://www.moffatwaterfoods.com/take-two-trout/rainbow-trout-with-spinach-and-mushroom-sauce.htm

The Original

The full recipe in its original form can also be found on Moffat Water Food’s Rainbow Trout Recipe Library:

See http://www.moffatwaterfoods.com/rainbow-trout-recipes/rainbow-trout-with-spinach-and-mushroom-sauce.htm

And so it begins… Rainbows Glorious Rainbows

Monday, March 5th, 2012

And so it begins… Rainbows Glorious Rainbows

Rainbow trout, hatched and reared on our home farm, prepared, cooked and enjoyed through 52 different recipes, in 52 weeks. What could be a more perfect coming together of two worlds?
Tonight it all began with Recipe Number 1, selected by Papa John Dorman, aided and abetted by the Mad Madre and guzzled down by all of us, even Olly who after 32 years of being a trout farmer’s son and now trout farming himself has taken on the challenge to not only endure but also enjoy each and every one of the 52 rainbow trout recipes.

Over the next 52 weeks we will be posting the highs and lows, triumphs and disasters of cooking rainbow trout using various and varied recipes from the UK and around the world.  We will be uploading the original recipes to www.moffatwaterfoods.com/rainbow-trout-recipes and the details of how we fared, including any doctoring (intended or otherwise) to www.moffatwaterfoods.com/take-two-trout.

Win a Free Packet of Smoked Rainbow Trout

With 52 recipe slots to fill we will be looking for inspiration from any and every-where so, if you have any ideas or thoughts about cooking rainbow trout, please share them with us by posting a comment here on Trout Blog or emailing us at shara@moffatwaterfoods.com.

We promise that if we use your recipe we will send you a packet of hot or cold smoked rainbow trout, depending on which you prefer.  Not sure of the difference?  See www.moffatwaterfoods.com/rainbow-trout for photographs and descriptions of the different techniques.