Hot Smoked Trout Fillet (Lincolnshire)
Belleau Bridge Trout Fillet
Farmed by Simon & Ginny Harrop in the chalk streams of the Lincolnshire Wolds, Belleau Bridge has a great reputation for full flavoured fish, reared on site from hatchlings and fry.
We supply Belleau Bridge Trout as Whole Fish or as boneless Fillets.
While we do take care to remove the bones please be aware some fine ones may remain.
Our Trout Fillets are brined in Kosher grade salt and hot smoked slowly using 100% Norfolk Oak.
We supply the fillets either in twin packs or in 2 Kg Boxes.
While the Whole fish are hot smoked "on the bone" and maintain a soft texture we also offer Fillets for those that prefer the subtle flavour of Trout without having bones making them great for serving or flaking in to salads or risottos for example.
Supplied in vacuum sealed packs, clearly dated and labeled and shipped chilled to most UK destinations overnight by Parcelforce
Serving Suggestions :
Hot smoked Trout can be served straight from the pack or warmed through for 5 minutes in a 180 degree oven. Garnished with lemon slices and served with a Green or Roquette salad, New potatoes and a light balsamic or mayonnaise dressing it makes a beautiful summer lunch or dinner.
When served warm, our Trout fillets make a memorable meal with a little creamed horseradish.
- Product Information
Product may contain bones
Allergy : Contains Fish(Oncorhynchus mykiss)
Cooking: Ready to Eat or Warm Through
Storage: Use by date on pack (normally two weeks refrigerated unopened), Product will home freeze
- Cooking Guide
Our Smoked Trout Fillets are ready to enjoy straight rom the pack, no additional cooking is necessary Trout Pate is an option but please note there are no bones in the fillet so you dont need to blitz it completely. Its always nice to add a little creamed Horseradish when making Trout Pate. If you prefer to eat our smoked trout warm then you can gently warm it in a pan but just for a few moments, it does enhance the flafour of the product. Again, you are welcome to warm the Trout in a microwave, you only need 20 seconds on a 650 watt setting to warm it through, any more and you are likely to dry it out. Same as above... If you are warming it for a starter or main course and are having it with a salad then a couple of minutes under the grill is all you need. If however you want crispy skin... The a little oil on the skin and grill it hard for a few minutes skin side up. If you are making a risotto you may choose to add the Trout towards the end of the cooking process to let the flavours permeate the rice. This probably is not a good idea, cooked Trout is soft and gentle, steaming it will de-flavour the product. We put 21 days shelf life on the product if kept in the fridge and the vacuum pack is sealed, You can freeze it for 3 months in a domestic freezer without problem.
- Nutrition Data
Nutrition Facts For a Serving Size of( g) Calories Calories from Fat( %) % Daily Value * Total Fat Saturated fat Monounsaturated fat Polyunsaturated fat Trans fat Cholesterol Sodium Potassium Carbohydrates Net carbs Sugar Fiber Protein