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- Salmon trout with tomatoes and creamed spinach
Salmon trout with tomatoes and creamed spinach
Nutrition facts per serving:
- Energy in kcal about 410
- Fat about 29g
- Carbohydrates about 7g
- Protein about 28g
This is needed
This is needed
for 4 people
Tomatoes and creamed spinach
- 1 onions, finely chopped
- 1 tbsp olive oil
- 1 garlic clove, finely chopped
- 400 g leaf spinach
- 200 g single cream for sauces
- 0.75 tsp salt
- 300 g cherry tomatoes, quartered
- 1 organic lemon, a little grated zest and 2 tsp of juice
- a little pepper
Fish
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- 0.5 tsp salt
- 4 salmon trout fillets (each approx. 120 g), filleted
- a little pepper
- 1 tbsp olive oil
And that's how it's done
And that's 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.
