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Salmon trout with tomatoes and creamed spinach
30 m active | 30 m total
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 tbsp olive oil
  • 1 onions, finely chopped
  • 1 garlic clove, finely chopped
  • 400 g leaf spinach
  • 1 organic lemon, a little grated zest and 2 tsp of juice
  • 300 g cherry tomatoes, quartered
  • 200 g single cream for sauces
  • 0.75 tsp salt
  • a little pepper
Fish
  • 1 tbsp olive oil
  • 4 salmon trout fillets (each approx. 120 g), filleted
  • a little pepper
  • 0.5 tsp salt
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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.