Salmon with Wilted Spinach and Cream Sauce

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Salmon with Wilted Spinach and Cream Sauce
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
For the salmon
4 pieces Norwegian Salmon (each about 200 g, with skin)
salt
freshly ground peppers
lemons (juice)
2 tablespoons butter
2 tablespoons olive oil
For the spinach
500 grams Spinach
2 tablespoons chopped shallots
2 tablespoons butter
For the sauce
300 milliliters fish stock
200 milliliters white wine
300 grams Whipped cream
2 tablespoons Sevruga caviar
How healthy are the main ingredients?
SalmonSpinachWhipped creamshallotolive oilsalt

Preparation steps

1.

For the salmon: Rinse the salmon, pat dry and remove pin bones with tweezers. Drizzle with the lemon juice, and season with salt and pepper to taste.

2.

For the spinach: Rinse the spinach, blanch in a pot of boiling salted water and drain. Heat the butter in a skillet. Add the shallots and cook until translucent. Stir in the spinach and cook, while stirring occasionally, for 6 minutes. Season with salt and pepper to taste.

3.

For the sauce: Combine the stock and wine in a pot. Bring to a boil and reduce to 1/3. Gradually stir in the cream, while reducing the sauce, until there is 200 ml (approximately 3/4 cup). Season with salt and pepper to taste, and keep warm.

4.

For the salmon: Heat the butter and oil in a skillet. Add the salmon and cook for 2-3 minutes per side.

5.

For serving: Spread the sauce and spinach on plates. Top with the salmon and serve with the caviar.