This recipe was created by the owners of Inch House in Thurles, Co. Tipperary which is known for producing hand-crafted traditional black pudding. The flavours of the black pudding and trout marry perfectly together.

Method

Step 1

Preheat the oven to 180°C/350°F/gas mark 4. Take two fillets and place, skin side down, on an oiled oven-proof dish or tray. Blend the butter and basil together and dot on top of the trout flesh; spread gently.

Step 2

Crumble the black pudding into the breadcrumbs (use a food processor if you wish) and scatter over the buttered fillets. Place the other fillets on top, skin side up, and bake for 15 minutes.

Step 3

While the fish is cooking, make your beurre blanc. Combine the shallots and white wine vinegar in a pot and bring to the boil over a medium heat. Simmer for three minutes until reduced by a third. Next, add the cream and slowly bring to the boil. Take off the heat and add a third of the butter while whisking constantly. Continue to add the butter, a small cube at a time, until the sauce thickens (Tip: always stand over the sauce as it can separate).

Step 4

Serve immediately with fresh lemon and the sauce served separately.