Total Steps
5
Ingredients
11
Tools Needed
3
Ingredients
- Salt
- Pepper
- 1 cup Heavy cream
- 1 tablespoon Fish glace
- cup Dry white wine
- 2 Red peppers, chopped
- 3 tablespoons Minced shallots
- 3 ounces Butter
- 2 tablespoons Butter
- 1 bunch Spinach
- 4 small Salmon fillets
Instructions
Step 1
Pound salmon fillets thin. Remove ribs from spinach. Blanch the spinach. Drain and press to remove the liquid. Add 2 tablespoons butter to a frying pan and when bubbling, add spinach. Season with salt and pepper to taste. Let cool.
Step 2
Cut aluminum foil into 5-inch squares. Butter the squares. Lay out one salmon fillet on each square. Keeping aside about 2 teaspoons spinach, divide the rest between the fillets. Roll the fillets to form ballotine. Roll the fillets in the foil and twist ends tightly.
Step 3
For the sauce: Sauté the minced shallots in 3 ounces butter in a frying pan for about 2 minutes. Add the chopped red peppers and cook until soft. Add the dry white wine. Reduce by half. Strain the sauce.
Step 4
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.
Step 5
Garnish each ballotine with about 1/4 teaspoon spinach on top and serve immediately.