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.
Ingredients
| Imperial | Metric | Ingredient |
|---|---|---|
| 1 tbsp | 15 mL | butter |
| 1 | 1 | shallot, finely chopped |
| 1 | 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 |
Nutrition Details
| Amount | Nutrition |
|---|---|
| 230 | Calories |
| 18 g | Fat |
| 9 g | Protein |
| 7 g | Carbohydrate |
| 2 g | Fibre |
| 450 mg | Sodium |
Nutrition Features
- * Good source of riboflavin (20 %DV)
- * Source of omega-3 fatty acid (0.5g)
- * Excellent source of vitamin A (35 %DV), vitamin D (100 %DV) and folate (30 %DV).
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.
