Sautéed Trout, spicy creamy sauce

The vegetables and cream combined with a spicy chutney, is a guaranteed of a delicious result!

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.

Next add the shallots, and potatoes and sear for a further 3 minutes until caramelised.

Flip the fish portion is desired and stir once or twice to ensure the asparagus are coloured on all sides as well as the shallots.

Pour the white wine, cream and add the cherry tomatoes. Cover with a lid and continue cooking for 2 -3 minutes until the fish is fully cooked. Mine was very quick just 60 seconds or so.

Remove from the heat and add 2 tbsp. spicy chutney. Stir it trough, 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.