4-6 Servings
4-6 White Fish Fillets skinless (Cod, Haddock, Whiting, Monkfish)
Small Bag of Prawns (cooked king prawns are the best)
Few Sprigs of Thyme
2 Bay Leaves
75ml Dry White Wine ( I use Water, when don’t want to use wine )
1 Large Carrot (Chopped the thinner you cut these the quicker they will cook)
1 Leek (Trimmed & Chopped)
3 Tablespoons Olive Oil
5 Teaspoons Curry Powder (mild)
Salt & Pepper
400g Baby Spinach (washed)
Knob of Butter
4-6 Tablespoons of Creme Fraiche.
Method
1. Fry off the carrot and leek in 1 tablespoon of olive oil until soft (not brown).
2. Sprinkle 1 teaspoon of curry powder into the pan, add the thyme sprigs and water/wine and simmer until reduced by half.
3. On a plate put 4 teaspoons of curry powder and 1 teaspoon of salt and mix together.
4. Pat dry the white fish fillets with kitchen paper and dust with the curry and salt mix, if you want to you can turn the fish over in the mix on the plate to cover more easily.
5. In a frying pan heat 2 tablespoons of oil then add the fish and cook 3-4 minutes on each side until golden brown.
6. Wilt the spinach in a warm pan with a knob of butter for about 1-2 minutes whilst the fish finishes off cooking.
7. At the same time add the creme fraiche, prawns to the carrots & leeks and heat through do not boil, season to taste with salt & pepper.
8. You can either leave the fish whole and serve on top of the spinach with the sauce over, or you can add the fish to the sauce whilst still in the pan and flake it up.
serve with Rice, new pots or just as it is.
If you are only cooking for 2 then reduce the recipe by half.
