Ireland is home to amazing rivers and river trout is a tasty and healthy way to eat fish. This recipe, from Irish Celebrity Chef Kevin Dundon uses trout caviar from Goatsbridge trout farm in Kilkenny which brings little pops of freshness to this dish and also includes a fancy yet very simple foam for an extra special take if you are celebrating at home!

INGREDIENTS:

• 3 ounces Irish salted butter
• 1 small onion, quartered
• 1 carrot, peeled and very thinly sliced
• 2 baby (or pink-fir fingerling) potatoes, boiled and quartered
• 4 fluid ounces vegetable stock
• 2 tablespoons honey
• 2 tender steamed broccolis or Kalette
• 2 tablespoons fresh parsley
• 2 pieces of Goatsbridge Rainbow Trout ( or any other fish such as cod, hake, or salmon), 5.5 ounces each
• Juice from half of a lemon
• 4 fluid ounces whole milk
• 1 medium egg
• 2 teaspoons Goatsbridge trout caviar - optional
• Salt and pepper

HOW TO MAKE:
In a large sauté pan, over medium/high heat, add some butter and the cooked potato, onion, carrot and sear for 2 minutes to caramelise.  Add the vegetable stock, and honey. And then add the tender steam broccoli.  Cover with a lid and continue cooking for 2 -3 minutes. Remove from the heat and add the fresh herbs. Toss to coat the vegetables. Check the seasoning and set aside until the fish is cooked.

In the meantime, warm a non-stick sauté pan, over medium heat. Drizzle some oil and place the trout fillets flesh side down in the pan. Season well and cook for 3-4 minutes or until caramelised. Add some butter, Turn the fish and drop the heat to medium/ low. Add a squeeze of lemon over the fish and continue to cook another minute or so until fully cooked to your liking.

In a small saucepan, bring the milk with a tablespoon of honey to a simmer. Remove from the heat, add the egg and briskly whisk to create a layer of thick bubble on the surface of the liquid (or use a small handheld mixer). Be sure to keep this away from the heat at this stage, as the egg need to be just set not fully cooked!