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A Weekday Menu Recipe

Haddock and Spinach Pasta     HT  MC  25mins

Serves 4     Hot Fish Herbs Vegetables Main Course Eggless

Ingredients
225g/8oz Short cut Pasta e.g. conchiglie (shells), Spirals, Bows
450g/1lb Smoked Haddock, skinned
Salt and Black Pepper
15g/ ˝ oz Butter
450g/1lb Baby Spinach Leaves
150ml/5fl.oz. Sour Cream
2 level tbsp freshly chopped Chives
1 tbsp Lemon Juice

Instructions

1. Bring a large saucepan of water to the boil, add plenty of salt and the pasta and cook for 8-10 minutes until just tender.

2. Meanwhile, season the haddock with salt and pepper.

3. Melt the butter in a large frying pan, add the haddock and sauté over a medium heat for about 2–4 minutes on each side until just cooked through. Remove from the pan with a fish slice, flake into large pieces then cover with foil to keep warm.

4. Add the spinach to the frying pan and cook for 1–2 minutes, stirring from time to time until just wilted.

5. Drain the pasta well then return to the saucepan together with the flaked haddock, sour cream, chives, lemon juice, salt and stir gently over a low/medium heat until well mixed and heated through. Serve immediately.

 

Serving Suggestions :

Accompaniments

n/a

Dessert

Ice cream of Choice

 

More Pasta  Recipes  |  More Fish Recipes  
 

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

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