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| Estimated Times |
Preparation time: 5
Cooking time: 25
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Ingredients
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225
250
servings
| 250 | g | Frozen chopped spinach |
| 2 | dl | Water ~200 g |
| 1 | tsp | Sea salt ~5.5 g |
| 1 | pcs. | Leek ~100 g |
| 1 | tsp | Olive oil ~4.6 g |
| 1 | clove(s) | Garlic ~3 g |
| 250 | g | Cod fillet |
| 1.5 | dl | Cream, 9% fat ~142.5 g |
| 1 | tbsp | Corn starch ~9 g |
| 250 | g | Fresh pasta |
| 0.25 | tsp | Black Pepper ~0.5 g |
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Directions
Put the frozen spinach balls in a pan with water and salt and heat until defrosted.
Put on a large pan of water to cook the pasta in later.
Meanwhile, slice the leek. Heat the oil in a pan, crush the garlic and sauté until light brown. Add the leeks and sauté until the leeks begin to turn brown.
Cut the fish into large cubes.
Drain half of the water off the spinach. Blend the cream with the cornflour and pour into the spinach. Cook the spinach mixture for a couple of minutes, stirring constantly.
Add the fish to the creamed spinach, cover and steam for 3 mins. Season with salt and freshly ground pepper.
Cook the pasta for 2-3 mins. until al dente.
Stir the pasta into the creamed spinach and serve on a flat serving dish. Sprinkle with the crispy leeks and garlic. Bon appétit :-)
Tip
You can use other types of fish such as pollack or other lean, white fish. I use a cream substitute (7%) for its vegetable fat content instead of normal cream.
Nutritional data
725 Kcal Per Serving
F: 13 g, P: 45 g, C: 110 g, DF: 8 g
1,450 Kcal (119 Kcal/100 g)
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