First of all thank you for all the kind comments I have received for my new Seafood Trails series on RTÉ 1 on Wednesdays at 8.30pm. It was a very interesting programme to make and I enjoyed meeting so many great producers and chefs.

More and more people are eating fish these days and we notice the change in the restaurant. And so, today, two fish recipes.

I’ve used trout fillets but you could use other kinds of fish. Trout fillets are so thin that they take just minutes to cook.

I always recommend Goatsbridge, near Thomastown in Kilkenny which I have been lucky enough to visit. They do phenomenal work and have fantastic products.

You could use red onions instead of the shallots, and spinach is a good substitute for kale in this quick, easy to make, healthy recipe.

I love the taste of smoked haddock. Sally Barnes Woodcock Smokery in Gurranes, west Cork, is well worth looking up for a great variety of smoked wild fish available online. Mustard is a classic ingredient with smoked haddock.

For broccoli I am a fan of Ballymakenny Farm run by Maria and David Flynn near Drogheda. They are great for potatoes also.

I have put the conchiglie pasta shells in this recipe because they are big and ideal for catching the sauce, but you could use penne or fusilli.

Happy cooking



Grilled trout with Pan-fried kale, shallots and potatoes

Serves four to six

Pan-fried trout with kale, shallots and potatoes. Prepared and served using Cook with Neven cookware available in Dunnes Stores. \ Food styling: Janine Kennedy. Photography: Philip Doyle

4-6 × 150-175g (5-6oz) fresh trout fillets, skinned and boned

50g (2oz) butter

500g (1lb 2oz) potatoes, peeled and cut into bite-sized pieces

2 tbsp rapeseed oil

450g (1lb) small shallots, peeled and halved if large

4 tbsp chicken stock (from a cube is fine)

350g (12oz) kale, stems removed and leaves roughly chopped

Sea salt and freshly ground black pepper

Lemon wedges, to serve

  • 1 Preheat the grill to medium-high.
  • 2 Arrange the trout fillets on a baking tray lined with non-stick baking paper. Season with salt and pepper, then dot with 25g (1oz) of the butter. Place under the grill and cook for 5-7 minutes, until tender and cooked through. Keep warm.
  • 3 Meanwhile, place the potatoes in a pan of cold salted water over a high heat. Bring to the boil and cook for 5 minutes, until partially cooked. Drain and set aside.
  • 4 Heat the remaining butter with the oil in a large non-stick frying pan over a medium heat. Add the potatoes, then season with salt and pepper and sauté for 10 minutes, stirring occasionally.
  • 5 Add the shallots and pour over the stock, then sauté for another 5 minutes, until the shallots are golden and the potatoes are tender.
  • 6 Increase the heat to high, add the kale and sauté for another 3-4 minutes, until the kale is tender and just crisp around the edges.
  • 7 Arrange the grilled trout on plates with the kale, shallots and potatoes and garnish each one with a lemon wedge to serve.
  • Smoked haddock with tenderstem broccoli, spinach and conchiglie

    Serves four to six

    2 tbsp rapeseed oil

    6 rindless smoked streaky bacon rashers, chopped

    2 garlic cloves, finely chopped

    500g (1lb 2oz) conchiglie (pasta shells)

    2 × 200g (7oz) packets of tenderstem broccoli (or purple sprouting broccoli if in season), halved

    300ml (½ pint) cream

    1 heaped tbsp wholegrain mustard

    450g (1lb) smoked haddock, skinned and cut into bite-sized pieces (undyed if possible)

    150g (5oz) baby spinach

    Pared rind and juice of 1 lemon

    20g (¾oz) fresh chives, snipped

    Sea salt and freshly ground black pepper

  • 1 Heat the oil in a frying pan over a high heat. Add the bacon and sauté for 2 minutes, then add the garlic and cook for another minute or so, until the bacon is crisp.
  • 2 Cook the pasta in a large pan of boiling salted water for 10-12 minutes or according to the packet instructions, until al dente (tender but still with a bite). Three minutes before the end of the cooking time, add the tenderstem broccoli to the pan.
  • 3 Meanwhile, stir the cream and mustard into the bacon mixture, then stir in the haddock and cook over a medium heat for 2 minutes. Fold in the spinach and cook for another minute or so, until the smoked haddock is cooked through and opaque.
  • 4 Drain the pasta and broccoli and return to the pan, then fold in the haddock and spinach mixture.
  • 5 Add lemon juice to taste, then stir in the chives. Toss together and season lightly with salt and plenty of pepper. Divide between bowls and scatter over the lemon rind to serve.