The Story of Goatsbridge begins over 800 years ago back in 1180, when the Monks of Jerpoint Abbey near Thomastown, Co Kilkenny fished in the fast flowing waters of The Little Arrigle River in the heart of The Nore Valley. In 1961 this river gave life to the creation of our first fish ponds; running through our lands it now forms the heart of one of Irelands best known trout farms. In 1990 the second generation of our family continued to develop the farm and in 2010 a state of the art processing and packaging facility was added to the farm to further ensure the quality of the trout produced on the farm.
Today it is Mag and Ger that are driving the boat and bringing the company to the next level, in recent years they have enjoyed fabulous (extremely well deserved) success and entered the UK market into Sainsbury’s and also more recently announced that we will be able to see Mag and Ger’s trout hopping off the shelves in Lidl .
So now we know the background, how do we make the most of it!
If you have heard the term ‘superfood’ then you may have heard about our fishy friend – Trout in the same sentence. They are an excellent source of Trout are an excellent source of protein, niacin, vitamin B12, and omega 3 fatty acids. We should be all conscious about what food we intake, are we getting the right balance in our nutrients. Fish is one of the best food sources to have as part of a healthy diet and guess what, it takes pretty good too, well Goatsbridge Trout Farm Trout does for sure!
For me it was knowing different ways to eat it to change things up, so check out this recipe from Goatsbridge Trout Farm, pick up your trout and get cooking!
MAKES 6 SERVINGS, PREPARATION TIME 10 MINUTES, COOKS IN 55 MINUTES
Dr. Anne Merriman’s Fish Pie
1kg/2.2lbs fish fillets, trout skinned and in chunks
3 tbsp. vegetable oil
3 medium onions, diced
3 garlic cloves, minced
6 large tomatoes, diced
1 medium size green pepper, deseeded and diced
Salt and pepper
2 tbsp. fish/mild curry powder
2kg/4.4lb mashed potato
3 eggs, beaten
Preheat the oven to 180°C/350°F/ Gas Mark 4. Cut the fish fillets into small pieces and set aside. Place cooking oil in a pan and put on a medium heat and add the onions and garlic; fry gently until soft, around six to eight minutes. Next, add the tomato and green pepper and fry until softened.
Add the fish and season with salt, pepper and curry powder. Simmer on low heat for ten minutes. Add a splash of water if the mixture is too dry.
Place the mixture into an over-proof dish and cover with mashed potato. Brush with beaten egg and bake in the hot oven for around 30 minutes until brown.