Goatsbridge Smoked Trout Arancini with Caviar and Crème Fraiche Recipe from Chef Ken Harker of Mount Juliet
From chef Ken Harker of Michelin-starred Lady Helen at Mount Juliet, this elegant Goatsbridge Smoked Trout Arancini with Caviar and Creme Fraiche is a luxurious take on the classic Italian risotto ball. With the added bonus of incorporating high quality Irish produce and a side of caviar, this dish is decidedly decadent and guaranteed to wow guests as a starter or light main.
– 30g butter
– 1 clove garlic
– 2 medium onions
– 500g risotto rice
– 100g parmesan grated
– 175ml white wine dry
– 1.75l quality vegetable stock
– 10g chopped chives and dill
– Zest of 1 lemon, half the juice
– 500g smoked Goatsbridge trout, shredded
– Flour/egg/breadcrumbs to coat
– 1 jar trout caviar (to garnish)
– 50g Crème fraiche (to garnish)
1. Using the butter, fry the onions and garlic in a heavy bottom pan until soft. Add the rice and gently fry for two minutes.
2. Add the white wine and reduce until it’s almost gone.
3. Slowly add the hot vegetable stock one ladle at a time, only adding the next when the last one has been soaked up by the rice. Tip: Make sure to stir often as the rice will easily stick.
4. When the risotto is cooked, remove from the heat and then stir in the parmesan, trout, lemon and herbs. Tip: At this point, check the seasoning as the parmesan will help season the dish.
5. Scoop the risotto out into a flat tray and allow to cool.
6. Once the risotto has cooled and firmed up, roll into small bite size balls, then further roll in the flour, followed by egg wash and finally breadcrumbs to coat. Set aside to be cooked.
7. Drop into a hot fryer (190°C) until golden brown or shallow fry in a pan turning half way.
8. Serve with a little caviar, sprig of fresh dill and crème fraiche on the side.
Ken Harker is the head chef at the Michelin starred Lady Helen Restaurant in Mount Juliet Estate, Kilkenny. Here a variety of international dishes are prepared using local produce and fresh herbs, picked daily from the estate’s own herb garden. The Michelin Star restaurant enjoys panoramic views over the estate and River Nore. Gourmet dining and superb service are complemented by the opulent ambience of dining in the Lady Helen.