Salmon trout with tomatoes and creamed spinach
Ingredients
for 4 person
| 1 tbsp | olive oil |
| 1 | onion, finely chopped |
| 1 | garlic clove, finely chopped |
| 400 g | leaf spinach |
| 300 g | cherry tomato, quartered |
| 200 g | single cream for sauces |
| 1 | organic lemon, a little grated zest and 2 tsp of juice |
| ¾ tsp | salt |
| a little | pepper |
| 4 | salmon trout fillet (each approx. 120 g), filleted |
| ½ tsp | salt |
| a little | pepper |
| 1 tbsp | olive oil |
How it's done
Tomatoes and creamed spinach
Heat the oil in a wide pan. Sauté the onion and garlic. Add the spinach, allow to wilt while stirring occasionally. Add the tomatoes, mix, pour in the single cream, simmer for approx. 5 mins. Stir in the lemon zest and juice, season.
Fish
Season the fish fillets. Heat the oil in a non-stick frying pan. Reduce the heat, fry the fish fillets for approx. 2½ mins. on each side. Serve with the tomatoes and creamed spinach.
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