Linguine With Smoked Haddock, Tomatoes and Spinach
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
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
- heat pan of salted boiling water and cook pasta according to the pack instructions
- 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.
- gently bring creme fraiche to simmering point, cover and simmer for 5-6 minutes or until haddock is just cooked through.
- transfer haddock to a plate and with a fish slice and then remove skin and break fish into large chunks.
- when pasta is cooked drain and reserve 4-5 tablespoons of cooking water.
- 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.
Questions & Replies
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Reviews
RECIPE SUBMITTED BY
cakeinmyface
United States
im a community trainer specializing in food and allergies, vegan mum to 2 veggie squidges, theres loads more so see my site :)