Irish Styled Trout with Oat Crumble, Beetroot and Spinach

 News flash! Oat Crumble’s not just for fruit desserts…let me encourage you to try this delicious savory crumble on pan seared fish for an added textural crunch of Irish goodness…

Oats are in our Irish DNA because we have been eating them for centuries (before potatoes) as our essential daily diet – oatcakes, oatmeal, you name it! So, Irish people know oats, which are very much the rage again due to the health benefits, and they taste great! –  I then infused some reduced fig balsamic from Oli and Ve in to the beetroot for a delicious puree, added a little spinach and raw radish to finish the dish, and hey-ho, there you go…

Here’s the easy crumble recipe!

  • (Savory Oat Crumble)
  • ½ cup Walnuts (chopped)
  • ½ cup oats
  • 4 Tbsp salted Kerrygold butter
  • 1tsp lemon zest
  • 2 Tbsp dill
  • 1 Tbsp parsley

How to make it:

  1. In a food processor combine the walnuts and oats and pulse to combine.
  2. Melt the butter in a medium skillet and stir in the oats and walnuts and toast until they are a golden color.  Remove from the heat and stir in the lemon zest, dill and parsley.

…oh, and as spring advances let me remind you that we only have a few spaces left on our Irish tours this summer, so if you would like to see the emerald isle and experience the incredible food and culture there for yourself, please check out my tour dates before the opportunity slips away:

www.shamrockandpeach.com

Enjoy the journey!
Judith the Irish foodie

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