The vegetables and cream combined with Arán Magic sauce is a guarantee of a delicious result!
Ingredients
- 2 tbsp. olive oil
- 4 portions fish - we used river rainbow trout
- 2 tbsp butter
- 1 lemon, half
- 4 shallots, halved
- 8 baby potatoes, cooked, peeled and cubed
- 100g broccoli spears
- 100g cherry tomatoes, halved
- 100ml cream
- 2 tbsp. Aran spicy magic sauce (or other Korean style sauce)
- 40g spinach or rocket leaves
- Salt and pepper
Method
- In a large sauté pan, over high heat, drizzle some olive oil and butter.
- Add the fish and sear for 2 minutes until lightly coloured then turn the fish to continue to cook a further minute or so.
- Add some butter to the pan and lemon juice to flavour the fish. Keep aside warm.
- On a second pan, drizzle some oil and add the shallots, broccoli spears, cooked potatoes and sear 3 minutes until caramelised.
- Stir once or twice to ensure the broccoli are coloured on all sides as well as the shallots. Pour the Korean sauce and the cream.
- Cover with a lid and continue cooking for a minute or until the vegetables are cooked.
- Check the seasoning, Swirl again to combine the flavours.
- Just before serving if desired toss in some extra spinach or rocket to wilt.
- Serve the fish with the vegetable and the sauce.
