Escargot And Pollock Over Spinach Noodles Recipes

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ESCARGOT AND POLLOCK OVER SPINACH NOODLES



Escargot and Pollock over Spinach Noodles image

Nice flavors, they're colorful in your mouth and aren't overbearing. nice main dish or lunch.

Provided by Victoria M.H.

Categories     Pasta by Shape

Time 20m

Yield 4

Number Of Ingredients 10

1 (16 ounce) package spinach spaghetti pasta
½ cup butter, divided
5 pollock fillets
1 small onion, diced
1 (7 ounce) can escargot, drained
2 cloves garlic, chopped
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano
½ teaspoon dried basil
¼ cup grated Parmesan cheese for topping

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until tender, about 7 minutes. Drain, stir in a tablespoon of butter, and set aside.
  • Melt 1 tablespoon of butter in a skillet over medium heat. Add the onion and garlic, and cook until lightly browned. Lay the pollock fillets in the skillet, and cook until golden on each side, about 5 minutes. When the fillets are starting to be done, break them into pieces with a fork or spatula.
  • Add the remaining butter to the skillet, and stir in the escargot. Cook and stir for about 4 minutes. Escargot cooks fast like shrimp, so watch it. Remove from the heat, and season with parsley, oregano and basil. Top with a sprinkling of Parmesan cheese.

Nutrition Facts : Calories 972.4 calories, Carbohydrate 95.4 g, Cholesterol 287.9 mg, Fat 28.7 g, Fiber 12.6 g, Protein 80.9 g, SaturatedFat 15.7 g, Sodium 673.4 mg, Sugar 7.8 g

POLLOCK OR HADDOCK WITH SPINACH



Pollock or Haddock With Spinach image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

5 tablespoons butter
2 tablespoons chopped onion
4 cups fresh spinach, washed and well-drained
3 tablespoons flour
1 1/2 cups milk
1 tablespoon minced parsley
Salt and freshly ground pepper
2 pounds pollock or haddock fillets
1/2 cup heavy cream
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Melt two tablespoons of the butter in a large skillet. Add the onion and saute until soft but not brown. Finely chop spinach and add to skillet, cooking over medium heat until the spinach has wilted and most of the liquid in the pan has evaporated.
  • In a separate sauce pan melt the remaining three tablespoons of butter. Add the flour and cook for a minute or two. Add the milk and continue cooking over medium heat, stirring constantly, until the sauce comes to a boil, is thickened and smooth. Remove from heat. Add two-thirds cup of the sauce to the spinach. Add parsley, salt and pepper to taste to the spinach.
  • Preheat oven to 350 degrees. Lightly butter a shallow baking pan. Season fish with salt and pepper, arrange in the baking pan and spread the spinach over the fillets.
  • Add the cream to the remaining sauce in the saucepan and heat it through. Season with salt and pepper, spread it over the spinach and fish, sprinkle with grated cheese and bake 35 to 40 minutes.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 13 grams, Sodium 645 milligrams, Sugar 4 grams, TransFat 0 grams

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