Wild Alaska Pollock, Spinach and Gnocchi Gratin

Wild Alaska Pollock, Spinach and Gnocchi Gratin
 
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by Alexa1978

 
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Ingredients

Ingredients
Method
 
  • ½ tsp olive oil
  • 1 x 400g pack potato gnocchi
  • 200g (7oz) spinach
  • 150g (6oz) roasted red peppers (packed in brine), drained and sliced
  • 400g (14oz) wild Alaska pollock fillets, cut into chunks
  • 200g tub low fat soft cheese with garlic and herbs
  • 250ml pot reduced fat crème fraiche
  • 1 tbsp chopped fresh lemon (or regular) thyme
  • Salt and freshly ground black pepper
  • 2 tbsp finely grated Parmesan cheese
• Brush the surface of a large shallow baking dish with the olive oil. Preheat a medium grill and keep the dish in the grill compartment to warm through
• Cook the gnocchi in lightly salted boiling water according to pack instructions (about 2 to 3 minutes). At the same time, pack the spinach into a saucepan, add a tiny amount of boiling water and cook until the leaves wilt, about 2 to 3 minutes. Drain well, squeezing out the excess moisture with the back of a spoon. Drain the gnocchi well and transfer to the baking dish
• Add the spinach, peppers and chunks of pollock to the baking dish, distributing them among the gnocchi. Season with a little salt and pepper
• In a saucepan, warm the low fat soft cheese until melted and smooth, stirring with a wooden spoon. Add the crème fraiche and thyme and stir together well. Spoon into the dish and mix together gently. Sprinkle the Parmesan cheese evenly over the surface
• Grill under a medium heat for 12 to 15 minutes, when the fish should be cooked. To check, make sure that the flesh is opaque and flakes easily when tested with a fork
Cook's tip: If you like, use plain low fat soft cheese and add a small crushed garlic clove when warming it, along with 1 to 2 tbsp chopped fresh parsley

Wild Alaska Pollock, Spinach and Gnocchi Gratin

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This recipe was uploaded by Alexa1978

 
 
Make this easy, economical supper with chunks of smoked or unsmoked fillets of wild Alaska pollock.
Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes

Method


• Brush the surface of a large shallow baking dish with the olive oil. Preheat a medium grill and keep the dish in the grill compartment to warm through
• Cook the gnocchi in lightly salted boiling water according to pack instructions (about 2 to 3 minutes). At the same time, pack the spinach into a saucepan, add a tiny amount of boiling water and cook until the leaves wilt, about 2 to 3 minutes. Drain well, squeezing out the excess moisture with the back of a spoon. Drain the gnocchi well and transfer to the baking dish
• Add the spinach, peppers and chunks of pollock to the baking dish, distributing them among the gnocchi. Season with a little salt and pepper
• In a saucepan, warm the low fat soft cheese until melted and smooth, stirring with a wooden spoon. Add the crème fraiche and thyme and stir together well. Spoon into the dish and mix together gently. Sprinkle the Parmesan cheese evenly over the surface
• Grill under a medium heat for 12 to 15 minutes, when the fish should be cooked. To check, make sure that the flesh is opaque and flakes easily when tested with a fork
Cook's tip: If you like, use plain low fat soft cheese and add a small crushed garlic clove when warming it, along with 1 to 2 tbsp chopped fresh parsley
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