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Goatsbridge Trout, Mooncoin Beets, Velvet Cloud Sheep’s Yogurt by Chef Tony Schwarz of Number 35 Kenmare


4 portions

Mooncoin Baby beetroots
4 baby ruby beetroots
4 baby candy beetroots
4 baby golden beetroots
4 baby white beetroots
Achill island sea salt

Pickled mustard seeds
300g mustard seeds
150ml white wine vinegar
300ml water
100g sugar
2 bay leaf
Pinch coriander seeds
Pinch black peppercorns
5 clove
1 pinch salt

Mustard and Verjus Vinaigrette
60ml Highbank orchard Irish cider vinegar60ml verjus60g Dijon
1/2 teaspoon salt1/4 teaspoon freshly ground 300ml sunflower oil

Beetroot Ketchup
7g sunflower oil
2 banana shallot,thinly sliced
250g grated beets just one colour
200ml Stonewell Cider
30ml Highbank cider vinegar
15g brown sugar
Dash Worcestershire sauce
Salt to taste

Garnish in squeezy bottles
Beetroot ketchup
Velvet cloud yogurt
Verjus dressing
Watercress leaves
Mustard seeds


Roasted beetroot preheat the oven to 165˚C. Place the washed unpeeled beetroot on a foil-lined tray and season generously with Achill Island sea salt. Bake for approximately 1 hour or until a skewer runs easily through the middle, but is only just cooked in the centre, allow to cool slightly and peel straight away do not let go cold as will be impossible to peel, cut into wedges then store in separate containers in the fridge until required

Pickled Mustard seeds add mustard seeds to a pot and add enough water to cover ,bring to the boil, strain and then refresh with cold water ,place back on the heat, bring to the boil ,strain and repeat 3 more times until seeds have doubled in size and nice and plump strain one last time ,then ,place all the ingredients in a pan and bring to the boil. Stir to ensure the sugar dissolves Turn down the heat and simmer for about 40 minutes Switch off the heat and allow to cool down to room temperature, taste and adjust with sugar or vinegar to suit your tastes. Transfer to a sterilised jar and store in the fridge If the mixture starts to get a little thick after a while, it just means the seeds have absorbed a lot of the liquid they’ve been sitting in – loosen with a splash of vinegar to remedy this.

Mustard & Verjus Dressing – In a small bowl combine the vinegar, verjus, mustard, salt and with a whisk, stir until the salt has dissolved and mustard has combined with the vinegar and verjus.

Add the oil, slowly but at a steady stream, whisking continuously to emulsify the dressing, store in kilner jar or squeezy bottle until required

Beetroot Ketchup – Heat a medium pot over medium heat. Add oil, then shallot. Cook, stirring often, until shallot browns, 8 to 10 min. Stir in beets, then Stonewell Cider. Continue cooking, stirring occasionally, until beets are soft, and no liquid(Cider) remains, about 15 min. Stir in vinegar, sugar, Worcestershire, and salt until combined. Transfer to a blender and blend until smooth. Let cool completely. Keeps well, refrigerated, for up to 2 weeks.

Goatsbridge Smoked trout (100g per portion) – Approx..5 slices smoked trout set in circles on greaseproof squares left in fridge until required at service, dress beetroot with verjus dressing, lay trout on plate ,remove paper and zig zag ,Velvet cloud yoghurt across the surface ,scatter as many pieces of beets over the top of trout followed by pickled mustard seeds, beet ketchup and several leaves of watercress, serve immediately

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