Linguine With Smoked Haddock, Tomatoes and Spinach |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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from sainsburys magazine Feb 2010, i will leaving out capers as i really dont like them Ingredients:
300 g dry linguine |
650 g smoked haddock |
300 ml low-fat creme fraiche |
250 g cherry tomatoes (halved) |
1 lemon, zest of |
3 tablespoons small capers (rinsed) |
200 g baby spinach |
Directions:
1. heat pan of salted boiling water and cook pasta according to the pack instructions
2. menawhile place the haddock in a deep sided frying pan over a medium heat and spoon over the creme fraiche. Turn the haddock in the creme fraiche a couple of times.
3. gently bring creme fraiche to simmering point, cover and simmer for 5-6 minutes or until haddock is just cooked through.
4. transfer haddock to a plate and with a fish slice and then remove skin and break fish into large chunks.
5. when pasta is cooked drain and reserve 4-5 tablespoons of cooking water.
6. return pasta to pan, add creme frasiche strained through a seive, the reserved cooking water, lemon zest, capers and spinach toss over a low heat until the spinach has begun to wilt, add the flaked haddock season with ground pepper and heat for a minute or two before serving in bowls.
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