Over our 25 years in business, Atlantis of Kilmore Quay have built up great relationships with local fishermen. Our partnerships with the skippers of day boats, beamers and trawlers means we have dedicated boats to ensure a constant supply of the freshest Irish seafood for our customers.
Supplying the Trade for over 25 Years
Atlantis of Kilmore Quay have been supplying restaurants, hotels, pubs, government bodies, caterers and fast food outlets for over our 25 years. We have an extensive network of suppliers to ensure the largest range of fresh seafood for our customers.
Mix the soy sauce, honey and vinegar together in a non metallic bowl. Set aside half for your dipping sauce.
Add the trout fillets to the remainder and marinate for about 20 minutes.
Cook the rice according to the packet instructions.
Meanwhile heat the grill to high, place the trout fillets and marinade on a sheet of tin foil (turn it up at the edges to keep in the juices) and grill for 5 to 8 minutes, depending on the thickness of the fillets, until the trout is cooked through.
Heat a splash of olive oil in a frying pan and fry the rice with peas and cucumber for a couple of minutes, until the peas have completely defrosted. Then stir through the mint leaves
Divide the rice between four plates. Place the trout on top of the rice and serve with the reserved marinade as a dipping sauce along with a green salad or steamed pak choi.
Ingredients
4 Sea Trout fillets
4 tbsp Each of light soy sauce, clear honey and white wine vinegar
4 tbsp Each of light soy sauce, clear honey and white wine vinegar
400 g Long-grain or jasmine rice
½ tablesp olive oil
200 g Frozen peas
1 Cup Frozen peas
Small bunch mint leaves
Mix the soy sauce, honey and vinegar together in a non metallic bowl. Set aside half for your dipping sauce.
Add the trout fillets to the remainder and marinate for about 20 minutes.
Cook the rice according to the packet instructions.
Meanwhile heat the grill to high, place the trout fillets and marinade on a sheet of tin foil (turn it up at the edges to keep in the juices) and grill for 5 to 8 minutes, depending on the thickness of the fillets, until the trout is cooked through.
Heat a splash of olive oil in a frying pan and fry the rice with peas and cucumber for a couple of minutes, until the peas have completely defrosted. Then stir through the mint leaves
Divide the rice between four plates. Place the trout on top of the rice and serve with the reserved marinade as a dipping sauce along with a green salad or steamed pak choi.
Ingredients
4 Sea Trout fillets
4 tbsp Each of light soy sauce, clear honey and white wine vinegar
400 g Long-grain or jasmine rice
½ tablesp olive oil
200 g Frozen peas
1 Cup Frozen peas
Small bunch mint leaves
Method
Mix the soy sauce, honey and vinegar together in a non metallic bowl. Set aside half for your dipping sauce.
Add the trout fillets to the remainder and marinate for about 20 minutes.
Cook the rice according to the packet instructions.
Meanwhile heat the grill to high, place the trout fillets and marinade on a sheet of tin foil (turn it up at the edges to keep in the juices) and grill for 5 to 8 minutes, depending on the thickness of the fillets, until the trout is cooked through.
Heat a splash of olive oil in a frying pan and fry the rice with peas and cucumber for a couple of minutes, until the peas have completely defrosted. Then stir through the mint leaves
Divide the rice between four plates. Place the trout on top of the rice and serve with the reserved marinade as a dipping sauce along with a green salad or steamed pak choi.
