Seared Goatsbridge Trout, Fennel, Highbank Orchard Syrup, Caper and Lemon.

Derry Clarke


  • 4x large Goatsbridge Trout Filets.
  • 2 Bulbs of Fennel outer leaves removed and quartered.
  • 2 Small Onions peeled and quartered.
  • 2 cloves of garlic crushed.
  • Juice of 1 Lemon.
  • 50 ml Apple Juice.
  • 50g Butter.
  • 100g Kale Blanched.
  • 2 Lemons peeled and Segmented.
  • 100g Capers.
  • Bunch of chopped Parsley.
  • 100g Butter.


Heat a pan, add a little vegetable oil and brown the Fennel, Garlic, Onion on all sides and place on a baking tray. Deglaze the pan with the Apple juice, Apple syrup, lemon juice, and butter. Add to baking tray, season with sea salt and freshly ground black pepper. Place in oven at 170° for 10 to 15 minutes till tender, add the Kale for the last 2 minutes.

Heat a pan over high heat add a little vegetable oil, place Trout Filets skin side down season with sea salt and freshly ground black pepper. Cook for 2 minutes each side, remove a from pan. Reduce heat add the butter, lemon segments, capers and parsley till mixture is warm.

Place Fennel and Onion on plate, place Trout on top and spoon over Lemon and Capers.