The Belfast born Irish chef Eamonn Ó'Cathain brings a massive selection of recipes from The Afternoon Show to RTÉ Food. From Stir-Fried Broccoli With Cashew ...
1 whole arctic char (cleaned and prepared)
olive oil sea-salt
200 g unsalted butter
20 g flaked almonds
1 head of broccolli
1 clove of garlic
20 g black olives
cracked black pepper
Allow the butter to soften, then chop up about 10g of seaweed and incorporate into the butter adding a little at a time so that the butter is just flecked with seaweed. Roll up in aluminium foil forming a sausage shape and place in the freezer.
Begin by making incisions on the flesh of the char, three deep into the flesh on each side.
Rub all over with olive oil and sea-salt. Place in an oven dish and put under the grill and leave to cook for at least 5 minutes on each side, though this will depend on size.
Separate all the florets of broccoli. Blanch quickly in boiling salted water, remove and refresh. Slice the garlic and cook lightly in olive oil.
Finely grate the zest of the orange. Chop all the olives up roughly.
Add the broccoli to the garlic in the oil and mix well. Incorporate the olives followed by the orange zest and finally the flaked almonds.
Transfer this mixture to a serving dish, place the cooked char on top and finally top with slices of seaweed butter. Eat at once.