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Today, I’m apparently being taken out for a surprise lunch (even though the booking confirmation came through to my email so it’s not such a surprise) Bless.

The recipe this week is one from our EngelElzen website. It’s a great little number and will enable any member of the family to be able to cook it for their dad. In any pan!

  • 1 small smoked fish, meat picked from the frame
  • 250g good quality chorizo sausage
  • 1 Tbsp cooking oil
  • 1 onion, finely chopped
  • 200g spinach, washed
  • 125ml white wine
  • 250ml cream
  • 2 Tbsp crème Fraiche
  • 1 bunch of watercress, washed
  • 1 fresh lemon
  • Salt & cracked pepper

brown crusty bread to serve

Peel the skin from the chorizo sausage, then break the meat into chunks. Heat the oil in your EngelElzen over high heat, and sauté the chorizo until the oil begins to take on the colour of the sausage.
Add the chopped onion to the pan and cook for 1 minute. Add the white wine, then let this reduce slightly.
Pour in the cream, return to a boil, and then reduce the heat. Simmer for 10 minutes.
Drop the spinach into the creamy broth along with the shredded fish.
Bring it back to a boil, then remove it from the heat. Season with a little salt and cracked pepper to taste.
Finish the dish by stirring in the crème Fraiche.
Serve with brown bread, watercress and lemon