Freddy’s Foodie Fridays – Week 2!

June 19, 2020

Hey guys!

Firstly, congratulations to the winner of last week’s Foodie Friday. ?A lucky family in Kildare is getting their gift from O’Donnells crisps this week.

Week 2 is equally exciting with the spotlight on ?Goatsbridge Trout Farm in Kilkenny. Owned by Mag and Ger Kirwan, the business has been in the family for generations.

They produce whole trout, trout darnes, smoked trout, trout goujons (great for kids!), trout pat? and even trout caviar! ?If you have that ‘I don’t like fish” little human in your family, this delicious product will definitely change their mind.

Goatsbridge never use chemicals or antibiotics and their fish is PACKED with goodness, and at Goatsbridge, they work hard to protect the natural environment at their farm.

Trout is an oily fish and a very tasty way to get a great supply of Omega fats (good fats), iron, Vitamin B12 and Vitamin B3.

As well as sending out goodies to the winner, Mag has given us one of her favourite recipes to try.

Goatsbridge Smoked Trout & Potato Gratin

INGREDIENTS

200g/8oz Cold Smoked Trout
8-10 Medium Sized Potatoes, peeled and sliced
1 tsp. Fennel Seeds
Small handful fresh Tarragon, chopped
250mls/9fl. oz. Cream
Handful Cheddar Cheese, grated
25g/1oz Parmesan

Step 1

Preheat the oven to 180?C/350?F/Gas Mark 4. Bring a pot of water to the boil then add the sliced potatoes. Simmer for approximately seven minutes until parboiled. Strain, then spread half the potatoes in a layer, slightly over-lapping, at the bottom of a greased ovenproof dish (standard lasagne dish will do).

Step 2

Layer the slices of cold smoked trout over the potatoes. Season with pepper (no salt as the smoked trout is salty enough). Sprinkle fennel seeds and tarragon on top. Layer the second half of the sliced potatoes over the fish.

Step 3

Pour the cream over the whole dish. Sprinkle a generous amount of cheddar cheese on top and freshly grate over the Parmesan cheese. Cover the dish with tinfoil and bake in the oven for approximately 45 minutes. Take the tinfoil off after 20 minutes to let the cheese brown. Allow to cool slightly before serving.

Do let us know if you try this recipe.

So, to be in with a chance to win a foodie surprise from Goatsbridge in the post next week, be sure to Like and Comment on either Freddy’s Instagram or Facebook page.

Best of luck to all the entrants!

Fiona