This is a dish we cook when we get home late and need something quick and tasty. You can easily pick up the ingredients in a supermarket on the way home.
Wine Suggestion: the more we taste them, the more we like how versatile Verdicchio is, even the entry level Villa Bianchi from Umani Ronchi in the Marche. There's just the right level of texture and viscosity for the creamy richness, and zip, zing and minerality for the fish.
Hot-smoked salmon, gnocchi and spinach bake - serve 4
- 500g gnocchi
- 4 hot-smoked trout (or salmon) fillets, skin removed
- 200ml double cream
- 150ml full-fat milk
- zest of 1 lemon
- leaves from 4 sprigs of thyme
- 3 tbsp of Parmesan
- 2 tbsp wholegrain mustard
- 4-6 pieces of frozen spinach
- green salad, to serve
Heat the oven to 220C/200C fan/gas 7.
Put the gnocchi into a baking dish and tuck in the trout fillets.
Mix the double cream, milk, lemon zest, thyme, Parmesan and mustard together and season well.
Add the frozen spianch to the dish and pour over the cream mixture.
Place in the oven and cook for 20-25 minutes, give everything a gentle mix about halfway through to break up the spinach. Serve with a green salad.
(Original recipe by Anna Glover in Olive Magazine, September, 2022.)
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