Fish with spinach sauce

Spaghetti with smoked salmon

• 4 WHITE FISH FILLETS
• 100 GRAM MUSHROOMS, sliced
• 1/2 CUP CHICKEN STOCK
• 1/2 CUP CREAM
• 200 GRAM SPINACH, chopped
• 1 ONION, chopped

• 500 GRAM SPAGHETTI
• 200 GRAM SMOKED SALMON, in thin strips
• 1 TBSP PINK PEPPERS
• 1 CUP CREAM
• 1 ORANGE, peeled and cut in pieces
• 1 ONION, chopped

Fry the onion three minutes. Add the mushroom and fry two minutes more. Add the chicken stock and the spinach and salt and pepper to taste and cook 2 minutes. Puree in a food processor and stir in the cream. Fry the fish 10 minutes on both sides, sprinkle with salt to taste. Reheat the sauce and spoon it over the fish.

Cook the spaghetti "al dente". In the meantime, stir fry the onions three minutes. Add the other ingredients and pepper and salt to taste and heat until thoroughly hot. Add to the spaghetti and stir. Decorate with some orange and smoked salmon.