One-pot smoked trout and spring greens

Serves: 4

 

INGREDIENTS

2 tbs extra virgin olive oil

80g unsalted butter

3 garlic cloves, thinly sliced

4 eschalots, thinly sliced

1/2 bunch kale, stems finely chopped, leaves roughly chopped

2 1/2 tbs ras el hanout (Moroccan spice mix), plus extra to scatter

3 x 250g sachets microwavable mixed grains (from supermarkets)

1 head broccoli, florets roughly chopped

1 cup (250ml) good-quality vegetable stock

3 x 250g hot-smoked ocean trout or salmon fillets, skin removed, flaked

Zest & juice of 1 lemon

Natural yoghurt, to serve

 

METHOD

Heat oil and butter in a large deep non-stick frypan over high heat.

When the butter begins to foam add the garlic, eschalot and kale stem, and cook, stirring, for 3-4 minutes until the eschalot has softened.

Add the ras el hanout and grains, and cook, stirring occasionally, for 3-4 minutes until grains are toasted. Stir in the kale leaves and broccoli florets with the stock.

Cook, tossing in the pan, for 2-3 minutes until kale has wilted and broccoli is tender.

Season to taste and stir in half of the trout with the lemon zest and juice.

Transfer to a large platter and scatter with remaining trout.

Sprinkle over extra ras el hanout and serve with yoghurt alongside.

 

Recipe credit: Delicious Magazine