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Fish with spinach
sauce
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Spaghetti with smoked
salmon
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- 4 WHITE FISH FILLETS
- 100 GRAM MUSHROOMS, sliced
- 1/2 CUP CHICKEN STOCK
- 1/2 CUP CREAM
- 200 GRAM SPINACH, chopped
- 1 ONION, chopped
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Fry the onion three minutes. Add the
mushroom and fry two minutes more. Add the chicken stock and the spinach
and salt and pepper to taste and cook 2 minutes. Puree in a food processor
and stir in the cream. Fry the fish 10 minutes on both sides, sprinkle
with salt to taste. Reheat the sauce and spoon it over the fish.
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Cook the spaghetti "al dente". In the meantime, stir
fry the onions three minutes. Add the other ingredients and pepper and
salt to taste and heat until thoroughly hot. Add to the spaghetti and
stir. Decorate with some orange and smoked salmon.
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