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Student Haddock & Spinach Pasta   HT  MC  25mins

Serves 1     Hot Fish Herbs Vegetables Main Course Eggless

75g/3oz Short cut Pasta e.g. conchiglie (shells), Spirals
100g/4oz Smoked Haddock, skinned
Salt and Black Pepper
15g/ ˝ oz Butter
100g/4oz Baby Spinach Leaves
90ml/3fl.oz. Sour Cream
1 level tbsp freshly chopped Chives
1 tbsp Lemon Juice


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.

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


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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