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Linguine With Smoked Haddock, Tomatoes and Spinach

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“from sainsburys magazine Feb 2010, i will leaving out capers as i really dont like them”

Ingredients Nutrition


  1. heat pan of salted boiling water and cook pasta according to the pack instructions
  2. menawhile place the haddock in a deep sided frying pan over a medium heat and spoon over the creme fraiche. Turn the haddock in the creme fraiche a couple of times.
  3. gently bring creme fraiche to simmering point, cover and simmer for 5-6 minutes or until haddock is just cooked through.
  4. transfer haddock to a plate and with a fish slice and then remove skin and break fish into large chunks.
  5. when pasta is cooked drain and reserve 4-5 tablespoons of cooking water.
  6. return pasta to pan, add creme frasiche strained through a seive, the reserved cooking water, lemon zest, capers and spinach toss over a low heat until the spinach has begun to wilt, add the flaked haddock season with ground pepper and heat for a minute or two before serving in bowls.

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