Salmon with Wilted Spinach and Cream Sauce

0
Average: 0 (0 votes)
(0 votes)
Salmon with Wilted Spinach and Cream Sauce
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
For the salmon
4 pieces
Norwegian Salmon (each about 200 g, with skin)
freshly ground Pepper
Lemons (juice)
2 tablespoons
2 tablespoons
For the spinach
500 grams
2 tablespoons
chopped Shallots
2 tablespoons
For the sauce
300 milliliters
200 milliliters
300 grams
2 tablespoons
Sevruga caviar

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.