Salmon with Spinach and Beurre Blanc
By not-recognizedSeared salmon fillets with wilted spinach and a classic beurre blanc sauce.Time and servings
Ingredients
8 total- 100 g of baby spinach leaves, washed and well drained
- 50 ml of white wine vinegar
- 240 g of young's salmon fillets
- 100 g of watercress, heavy stalk removed
- 90 g of unsalted butter, 70g for the sauce, 20g for the spinach
- 2 shallots, small, finely chopped
- 50 ml of vermouth
- 50 ml of double cream
Method
7 stepsStep 1
Place the shallots, vermouth, vinegar in a saucepan and boil until only a tablespoon of liquid is left, add the cream and reduce again by half.
Step 2
Remove from the heat and gradually whisk in the butter (70g).
Step 3
Season to taste and return to heat, do not boil, until butter has melted, add lemon juice, set aside and keep warm.
Step 4
In a hot pan, melt the butter, add 2 tablespoons of water, bring to the boil, add the spinach and watercress and cook for 2 minutes until wilted, season. Keep warm.
Step 5
Heat a non stick frying pan until hot, add a little sunflower oil. Season each fillet.
Step 6
Sear the fillets of Salmon on both sides for 2/3 minutes, place in a medium oven in an oven proof dish for further 3/5 minutes.
Step 7
To serve - Place seared Salmon on top of the spinach and watercress on a plate and pour the sauce around. Serve with steamed buttered new potatoes.