This recipe is a much simplified version of a dish by the German chef Heinz Winkler. He dressed the dish with caviar...
Preparation : 20 minutes
Cooking time : 20 minutes + 20 minutes for the pilaf rice
Ingredients for 4
400 gr salmon filet
100 gr white fish flesh
10 cl double cream
30 large spinach leaves
20 cl fish stock
20 cl white wine
20 cl Noilly Prat (or similar dry Vermouth liqour)
1 shopped shallot
10 gr butter
1 1/2 glasses long grain rice
20 gr butter
1 chopped onion
1 bouquet garni (parsley, thyme, bay-leaves wrapped together)
- Softened the chopped onion in 10 gr of butter.
- Add the rice, and heat for a few minutes without colouring the rice.
- Add 1.5 l of boiling water, season with salt and pepper and add the bouquet garni.
- Bring to the boil, cover with oven-proof paper, and a lid.
- Cook in the oven at 200°c for between 16 and 18 minutes.
- Remove from the oven, and let the rice rest and rise for a few minutes.
- Place the rice in a metal bowl, add 10 gr of butter, and mix the rice with a fork.
- Keep warm, covered with the oven-proof paper.
Salmon in spinach leaves
- Divide the salmon into equal pieces of around 100 gr.
- Remove the stalks from the spinach, and plunge into boiling water for 5 seconds. Drain, and spread onto a dry towel.
- Cut the white fish flesh into small chunks, season with salt and pepper, and mix in a food processor.
- Add the egg, the double cream and the ground nutmeg.
- Spread a piece of plastic film onto a chopping board.
- Lay out a rectangle of spinach leaves (two-layers thick).
- Spread the fish mousse on top, about 1cm thick, using a spatula. Place the seasoned salmon filets on top.
- Trim the plastic film, and wrap the spinach leaves over the top of the salmon.
- Steam-cook for 10 minutes.
Noilly Prat sauce :
- Place the Noilly Prat, white wine and chopped shallot in a saucepan and bring to the boil.
- Add the fish stock, and reduce by one-third.
- Add the butter, and simmer for 6 minutes.
- Liquidiez the sauce, and then add in caviar or lumpfish eggs.
Slice the salmon, and dress the plate with the sauce.