Fishing and cooking as Neven Maguire heads to Galway for seafood

Galway and the West will feature prominently next Wednesday (January 19) when Neven Maguire presents an episode of Neven’s Irish Seafood Trails, traveling across Ireland to meet some of the producers and chefs responsible for Ireland’s great seafood reputation.

In this fourth series of his hugely popular seafood tours, he includes Neven Kerry, Dublin, Mayo and Cork but Galway is the focus of next Wednesday night’s program.

As always, Neven prepares delicious dishes based on local produce throughout the chain This week Neven travels west to Sharamore House in Connemara. The day begins with a hearty fish breakfast called The Sharamore Special, an innovative take on Eggs Benedict, consisting of smoked pollock, spinach and a potato cake topped with lemon sauce.

Owners John and Sue Brittain show off a recipe for Neven using a pollock caught by John. Keen to catch some fish too, Neven joins John on a fishing trip to the eastern end of Inishbofin where the scenery is breathtaking.

From the Atlantic coast, the Neven heads inland to Lough Corrib, and the pier at the Ashford Castle Hotel. Here he meets Gilly Frank Costello who takes him on a trout fishing trip and teaches him the “whipping” technique, which only allows the fly to touch the water.

At 44,000 acres (176 square kilometers), Lough Corrib is the largest lake in the Republic of Ireland that Frank expertly sails on wooden boats he built himself. After their trip, on a small lake island, Frank explains to Nevin how to cook trout over an outdoor fire.

After a day of adventure on the water, Neven retreats to the stunning 800-year-old castle and meets Executive Chef Philip Farino. Philip shares a mouth-watering recipe for Black Sole Meunière, prepared with a generous dash of apple juice.

Neven’s Irish Seafood Trails is produced by David Hare of InproductionTV for RTÉ and sponsored by BORD BIA

Bord Bia’s goal in sponsoring this chain is to remind consumers that Irish hake, haddock, and eggs are easy to prepare, easy to cook, and are a great choice for everyday meals.

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Andrew Naughtie

News reporter and author at @websalespromo