CF 15/60 Spinach with Cream and Smoked Trout

2015-01-06
CF 15 of 60 spinach cream n trout4CF 15 of 60 spinach cream n troutCF 15 of 60 spinach cream n trout3CF 15 of 60 spinach cream n trout6CF 15 of 60 spinach cream n trout2CF 15 of 60 spinach cream n trout5CF 15 of 60 spinach cream n trout1
  • Servings : 2
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m

Ingredients

250g frozen or cooked fresh spinach

50 to 100g Smoked Trout break into pieces

300ml cream

1 medium onion thinly sliced

2 cloves garlic finely chopped

3 tablespoons oil or butter

1 level teaspoon salt

1/4 teaspoon cracked pepper

1 tablespoon lemon juice

Method

In a fry pan add oil and cook the onions on medium to low heat for 5 minutes till soft. To speed up cooking you can place the lid on the pan to trap moisture during cooking, that would soften the onions more quickly, for this you’ll need medium heat, stirring as often as necessary, remove the lid and add the garlic and cook for another 2 minutes. If frozen spinach is used I prefer to defrost it first, then remove excess water by squeezing the spinach in your hand or if you prefer use a colander to drain all liquid.  Add to the pan and stir, cover and cook a further 5 minutes.  Now add the cream season with salt and pepper and bring to boil by simmering. Remove from heat, add trout (reserve some of it for topping) and squeeze some lemon juice when serving or simply serve with a lemon wedge per serve. When serving either stir cooked pasta through the sauce or simply pour sauce over individual serves of pasta. This recipe will serve two and if desired decorate the top with reserved trout pieces.

Variations and My Story

This is something simple to prepare and delicious and nutritious as a starter or even a main course! Omit trout for a vegetarian meal and top with grated Parmesan or mature cheese as preferred. I defrosted and squeezed the liquid out of the spinach before adding it to my pan, you will need precooked spinach weighing 25ogm for this dish. If English Spinach is used then there is no need to cook beforehand, simply add my suggested amount to the pan with the cream. I used ready-bought chili and garlic flavoured Linguine pasta as pictured but you may use fresh or another variety. You may serve it drizzled with some olive oil, chili flakes and extra Parmesan with buttered crusty bread, yum!

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