Florentine-Style Kippers
A traditional recipe from Florence-Italy, jazzed up with a variety of mushrooms, serves best with a dry, full flavoured white wine.
| Serves/Makes: | 4 |
| Preparation Time: | 20 Minutes |
| Cook Time: | 5 Minutes |
| Time to Table: | 25 Minutes |
Florentine-Style Kippers Ingredients
| 1 tbsp (15 mL) | butter |
| 1 | shallot, finely chopped |
| 1 | clove garlic, minced |
| 1/2 tsp (2 mL) | each salt and pepper |
| 2 cups (500 mL) | sliced mushrooms |
| 1 tbsp (15 mL) | all-purpose flour |
| 1/4 cup (50 mL) | white wine or chicken broth |
| 1 cup (250 mL) | 18 % table cream |
| 4 cups (1 L) | lightly packed baby spinach |
| 1 can (92 g) | Clover Leaf Kippered Fillets, drained |
| 1/4 tsp (1 mL) | finely grated lemon zest |
| Hot pasta, rice, or mashed potatoes |
Preparation
- Melt the butter in a medium saucepan set over medium heat. Add the shallot, garlic, salt and pepper and cook for 2 minutes. Add the mushrooms and cook for about 5 minutes, stirring often until browned. Sprinkle the flour evenly over the mushrooms and stir until evenly coated. Gradually stir in the wine and cream; bring to a boil.
- Reduce the heat to medium-low. Gently stir in the spinach and kippered fillets. Cover and cook for 4 to 5 minutes or until the spinach is wilted and the fish is warmed through. Stir in the lemon zest. Serve over hot pasta, rice or potatoes. Makes 4 servings.
- Tip: Try this recipe using mushrooms such as oyster, shiitake, cremini or button.
Nutrients Per Serving
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CLAIMS PER SERVING- Good Source of Vitamin A - Source of Vitamin C - Source of Calcium - Source of Iron |
