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Main Ingredient: Smoked Fish
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Prep Time: 5 minutes
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Cook Time: 25 minutes
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Serves: 4
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Recipe by: EngelElzen
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.
- 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.
