Dan Hannigan is a Wicklow-born chef who has become an exciting culinary voice. Having trained in Michelin-starred kitchens such as L’Ecrivain and Thornton’s, he developed a strong respect for technique and top-quality Irish produce.
As head chef at Orwell Road, he earned recognition for his bold, seasonal cooking and kitchen leadership.
Now executive head chef at Angelina’s on Percy Place in Dublin 4, he continues to champion local ingredients with creativity and care.
Beyond the kitchen, Hannigan founded Food for Thought, an initiative supporting suicide charity 3Ts through chef collaborations, reflecting his belief in food as a force for community and connection. Here, he shares his recipe for Goatsbridge rainbow trout with dashi butter sauce and asparagus.
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“Trout is such a beautiful, delicate fish, full of flavour and sustainably farmed here in Ireland,” says Hannigan. “I love using Goatsbridge trout and their caviar; they’re incredible Irish products that really showcase the quality we have on our doorstep. If you can’t get trout, just use your favourite fish, the key is keeping it fresh and letting the natural taste shine through.”
Goatsbridge rainbow trout with dashi butter sauce and asparagus (serves four)
Ingredients
- 4 x 180g portions of Goatsbridge Rainbow Trout
- 1 bunch of fresh asparagus (about 500g)
- 2 tablespoons dashi concentrate (adjust per taste)
- 2 tablespoons chardonnay or any good white wine vinegar
- 50ml cream
- 100g unsalted butter (cold, cubed)
- 2 tablespoons good quality olive oil
- 4 tablespoons Goatsbridge trout roe
- 100g fresh or frozen peas (blanched)
- 2 tablespoons fresh parsley, finely chopped
- Salt and freshly ground white pepper
Method
1. Prepare the asparagus
- Snap off the woody ends of the asparagus and discard. Cut the rest of the asparagus in half, using the spears to blanch and thinly slicing the rest to add to the sauce later.
- Blanch the asparagus spears in boiling salted water for 2-3 minutes until tender but still crisp.
- Immediately transfer to an ice bath to stop cooking and preserve colour.
- Drain and pat dry.
2. Cook the trout
- Season the trout portions with salt and white pepper.
- Heat 1 tablespoon olive oil in a non-stick pan over medium-high heat.
- Place the trout skin-side down and cook for about 3-4 minutes until the skin is crispy.
- Flip and cook for another 2-3 minutes until just cooked through.
- Remove and keep warm.
3. Make the dashi butter sauce
- In a small saucepan, combine the dashi concentrate with the white wine vinegar; bring to a boil and reduce by half.
- Add the cream and gently simmer.
- Add the thinly sliced asparagus ends and cook for 2 minutes.
- Reduce heat to low and gradually whisk in the cold cubed butter, a few pieces at a time, to create a smooth, emulsified sauce.
- Do not boil once butter is added; keep warm.
4. Finish the sauce
- Stir in the Goatsbridge trout roe, blanched peas, and chopped parsley.
- Adjust seasoning with salt and a little white pepper if needed.
5. Plate the dish
- Place the cooked trout fillets on warm plates.
- Arrange the blanched asparagus spears neatly as garnish on top of the trout.
- Spoon the dashi butter sauce generously around the trout.
- Drizzle with the remaining tablespoon of good quality olive oil to finish.
Dave Hannigan is a member of Euro-Toques Ireland, a community of chefs, cooks, and food producers dedicated to preserving the integrity and authenticity of Irish culinary traditions. Founded in 1986, the organisation promotes seasonal, locally sourced ingredients and supports sustainable food practices through advocacy, education, and events. Its members champion food culture rooted in quality, provenance, and respect for producers, while mentoring the next generation of chefs to carry these values forward.
