One thing that we’ve noticed over the years is that food plays such an important role our in lives and not just for fuel but for entertaining and providing us with fond memories too.
We’ve chatted to some of Ireland’s well-known faces to discover their favourite dishes and meals, be it from their childhood or simply something they like to rustle up at home.
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This week, we celebrate the last official days of summer with a delicious BBQ recipe for head chef Declan Dunne at the Radisson Blu Royal Hotel on Golden Lane.
Summer in the city means long, bright evenings catching up with friends or colleagues over great food and drink. With its impressive first floor landscaped rooftop terrace and delicious BBQ food, the Radisson Blu Royal Hotel is the perfect location for an end of summer party.
If you fancy trying your hand at recreating some of their delicious delicacies, Declan has pulled together a BBQ treat - a fish dish with a twist.
Here he gives his spin on barbecuing trout, with ginger and lime for flavouring:
BBQ Trout with Ginger and Lime
Ingredients
- 4 Trout, Gutted. Head and Tail Removed.
- 60g Pickled Ginger, Cut in Julienne.
- 30ml Ginger Pickle.
- 2 Lime, Zest and Juice.
- 8 sprigs of Coriander, chopped.
- 1 Tsp Oyster Sauce.
- ½ tsp sesame oil
- ½ tsp veg oil
- ½ Clove Garlic, chopped.
- 8-10 pieces of parchment paper, cut to the size of the trout portions
Method
1. First things first, light the BBQ well in advance. The first key to BBQ fish is a good steady heat and well-seasoned Grill bars. The addition of soaked wood chippings is always a welcome addition particular when cooking trout or salmon
2. Rinse the trout with cold water and pat-dry with kitchen paper
3. Combine the rest of the ingredients, mix well and divide between 4 trout, spreading inside the belly, cover and place in fridge for 20 minutes.
4. Because trout is an oily fish you won’t need to oil prior to grilling. The second key to grilling fish is not to move it.
5. The grill should be hot enough that you can place a piece of parchment paper on it, The paper should turn slightly brown, but defiantly not burst into flames. Check with a single piece of paper first.
6. When you are happy with the heat, place each portion on a piece of paper and place on the grill paper side down
7. Let the fish sit in one spot for about 4 minutes causing the skin to become crispy and charred, but not burned.
8. Place a second piece of paper on the top of the fish and turn over gently using a wide heat proof spatula. Gently peel the paper from the crispy skin
9. Cook for a further 4 minutes on the second side.
10. Remove and allow to sit for 2 minutes.
