4 yields
Ingredients
800 gr salmon fillet, skin on, cut in yields
400 gr spinach, poached, chopped
3 pcs eshallot, thinly sliced
1 clove garlic
½ ltr heavy cream
Lemon zest
1 tbs basil, chopped
1 tbs chives, chopped
80 ml extra virgin olive oil
40 gr butter
Freshly ground salt, pepper
Execution
Simmer the heavy cream with the garlic, until it remains half of the quantity.
Sautee the spinach with half the quantity of the olive oil, season and add the cream.
Blend the herbs with the zest and add the olive oil, the salt and the pepper.
Coat well the salmon fillets with the herb mix, using a brush.
Sautee in the butter the salmon fillets until from both sides till it take colour.
Cook in a preheated oven of 180C for 4-6 minutes.
