One-pot smoked trout and spring greens
A quick and easy springtime one-pot that still brings a bit of luxury when you're staying in.
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
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