Prep time: 5 min | Cook Time: 25 min | Serves 4
This recipe is an easy one pot dish that can be prepared in record time for a quick dinner. The smoked fish is flaked away from the bone, then paired with creamy wine sauce and spinach. It's an excellent choice for a family get together or dinner party – simply serve with crusty bread and everyone will be wanting seconds.
- 1 small smoked fish, meat picked from the frame
- 250g good quality chorizo sausage
- 1 Tbsp cooking oil
- 1 onion, finely chopped
- 200g spinach, washed
- 125ml white wine
- 250ml cream
- 2 Tbsp crème fraiche
- 1 bunch watercress, washed
- 1 fresh lemon
- Salt & cracked pepper
- Brown crusty bread to serve
Peel the skin from the chorizo sausage, then break the meat into chunks. Heat the oil in your EngelElzen over a high heat, sauté the chorizo until the oil begins to take on the colour of the sausage.
Add the chopped onion to the pan and cook for 1 minute. Add the white wine, then let this reduce slightly. Pour in the cream, return to the boil, then reduce the heat. Simmer for 10 minutes.
Drop the spinach into the creamy broth along with the shredded fish.
Bring it back to the boil, then remove from the heat. Season with a little salt and cracked pepper to taste.
Finish the dish by stirring in the crème fraiche.
Serve with the brown bread, watercress and lemon.