Yield: 4 Servings
|4 smalls||Salmon fillets|
|3 tablespoons||Minced shallots|
|2 \N||Red peppers, chopped|
|½ cup||Dry white wine|
|1 tablespoon||Fish glace|
|1 cup||Heavy cream|
These are from ART Culinaire and are very good.
Pound fillets thin. Remove ribs from spinach. Blanch the spinach. Drain and press to remove the liquid. Add butter to frying pan and when bubbling, add spinach. Salt and pepper to taste. Let cool. Cut aluminum foil into 5 inch squares. Butter squares. Lay out one fillet on each square. Keeping aside about 2 ts spinach divide the rest between the fillets. Roll the fillets to form ballotine. Roll the fillets in the foil and twist ends tightly. Steam for about 7 minutes.
Sauce: Saute the shallots in butter for about 2 minutes. Add the chopped red peppers and cook until soft. Add the white wine. Reduce by half. Strain the sauce.
Cover the bottom of a warm serving dish with the sauce. Cut the ends of the foil and remove the salmon from the squares. Add to the serving dish.
Garnish each with about ¼ ts spinach on top and serve immediately.
Yield: Serves 4
Source: Gerard Parrat (Seattle), ART Culinaire #3 Posted to FOODWINE Digest 13 Dec 96 From: Rod Grant <rodgrant@...> Date: Sat, 14 Dec 1996 02:12:15 -0500