Fish

Mixed grains with greens, smoked trout and yoghurt

Name: Mixed grains with greens, smoked trout and yoghurt recipe
Yield: 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

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by Dominic Smith

Nov 03, 2020

This veg-packed one-pot wonder is the midweek lift you need.

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

1.

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.
2.

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.