Fresh salmon with spinach
Ingredients
Instructions
- 4 salmon slices of 250 g
- 800 g spinach in branches
- 4 tomatoes
- 1 garlic clove
- 1 bay leaf
- 1 sprig of thyme
- 2 pinches Nutmeg
- 10 cl white wine
- 50 g Butter
- Salt
- Pepper
For the sauce :
- 60 g Butter
- 2 unwaxed lemons
- Chop the spinach. Wash them several times.
- Plunge them into a large Dutch oven filled with boiling salted water and let them cook for 3 minutes uncovered.
- Drain them and run them under cold water to stop the cooking and preserve their green color.
- Drain them again and squeeze them between your hands to squeeze out all the water.
- Quickly boil the tomatoes. Peel them, deseed them, cut them into quarters.
- Rinse the salmon slices. Sponge them up. Salt and pepper them.
- For the white wine and 10 cl of water into a sauté pan. Add the thyme and bay leaf.
- Bring to the boil and poach the slices of salmon in this court-bouillon for 5 minutes.
- Turn off the heat and leave to stand in the covered sauté pan.
- Melt 50 g of butter in a frying pan.
- For in the spinach, tomato quarters and minced garlic clove.
- Season with salt, pepper and nutmeg.
- Cook for 5 minutes, stirring with a wooden spoon, until all the water has evaporated.
- Prepare the sauce: melt the butter in a bowl that you have placed in a bain-marie.
- Add the juice and zest of the lemons. Salt. Pepper.
- Serve the salmon slices on the bed of vegetables.
- Present the melted butter separately and serve with steamed potatoes.
Fresh salmon with spinach
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Fresh salmon with spinach Recipe – Fresh salmon with spinach Recipes
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