Salmon in spinach with pilaf rice

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

1 egg

10 cl double cream

Ground nutmeg

30 large spinach leaves

Sauce :

20 cl fish stock

20 cl white wine

20 cl Noilly Prat (or similar dry Vermouth liqour)

1 shopped shallot

10 gr butter

Salt, pepper

Pilaf rice:

1 1/2 glasses long grain rice

20 gr butter

1 chopped onion

1 bouquet garni (parsley, thyme, bay-leaves wrapped together)

Pilaf rice

• 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.