Lough Neagh Trout With Champ
Lough Neagh Trout with Champ is a classic Northern Irish dish that combines the delicate flavors of locally caught trout with the comforting creaminess of champ, a traditional mashed potato dish.
Ingredients
- 4 Lough Neagh trouts
- 1 kg potatoes, peeled and chopped
- 300ml milk
- 4 spring onions, finely chopped
- 100g butter
- Salt and pepper to taste
Instructions
- Prepare the champ by boiling the potatoes until tender. Drain and mash with the milk, spring onions, and half of the butter. Season with salt and pepper.
- Season the trouts with salt and pepper. In a large skillet, melt the remaining butter over medium heat. Add the trouts and cook for 4-5 minutes on each side until golden and cooked through.
- Serve the Lough Neagh trouts on a bed of champ and enjoy!
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large skillet Potato masher Knife Cutting board Colander
Tools
Stove
Serving suggestions
Serve the Lough Neagh Trout with Champ alongside a fresh green salad and a glass of crisp white wine for a delightful meal.
Tips & tricks
For an extra burst of flavor, consider adding a squeeze of lemon juice over the cooked trouts before serving.
Cost
$20