Linguine With Smoked Haddock, Tomatoes and Spinach

Recipe by cakeinmyface
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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