Receta Baked Salmon Florentine, in the style of…
I decided to make something special for the return to indoor Fish Hell Night.
Mon mari is happy to eat almost anything if he can cook it on the grill – even fish.
Things get a bit trickier when the barbecue gets put away for winter.
However, he will also heat almost anything if it’s served on spinach.
Baked Salmon Florentine
Total time: 35 minutes
Ingredients:
- 12oz (350gr) salmon
- 1/2 tsp thyme
- 1/2 tsp paprika
- 4 shallots, sliced
- 4oz (120gr) fresh spinach
- 1/3 cup (3oz, 90ml) white wine
- 1/3 cup (3oz, 90ml) chicken stock
- 1 tsp tarragon
- 2 tsp cornstarch dissolved in 1 tbs water
- 1/3 cup (3oz, 90gr) Greek yogurt
- 2 tbs whole grain mustard
- 2 tsp olive oil
Instructions:
Salmon:
Sprinkle thyme and paprika on salmon. Bake for 10 minutes at 400F (200C).
Remove and cut into 1″ (2.5cm) slices.
Sauce:
Heat wine, chicken stock and tarragon to a boil.
Add cornstarch mixture and stir until thickened.
Remove from heat and stir in yogurt and mustard.
Vegetables:
Sauté shallots in oil until tender. Wash spinach and spin dry.
To assemble:
Put spinach in a gratin dish just large enough to hold everything. Top with shallots and sliced salmon.
Spoon sauce over and bake, 350F (175C) for 15 minutes.
And as long as we did something ‘Florentine’ – and after spending a few days eating in Paris, I decided to resurrect an old post describing food styles…. As in something done in the style of…..
Some are fairly well-known:
Florentine – with spinach
Lyonnaise – with onions
à la dijonnaise – with mustard
au gratin – with a thin, browned crust, often with breadcrumbs (may or may not have cheese)
à la meunière – coated with flour, sauted, served with butter and lemon
à la espagnole – with red peppers, tomatoes and garlic
Some are fairly common:
forestière – with mushrooms, diced potatoes, sliced truffles and gravy
normande – with apples and Calvados
Rossini – noodles, Parmesan, truffles and foie gras in a Marsala sauce
provençale – tomatoes, onions, garlic, olives, anchovies, breadcrumbs
Saint-Germain – with peas
landaise – foie gras and truffles
à la savoyarde – with cheese and potatoes
Some are not so common:
financière – cockscombs, truffles, mushrooms, olives, veal or chicken quenelles in Madiera sauce
godard – same as financiere but with the addition of sweetbreads
judic – small braised lettuces with cockscombs, truffles, kidneys in sauce demi-glace
à la grecque – vegetables cooked in water, cooled and served cold
toulousaine – with cockscombs, kidneys, sweetbreads, truffles, mushrooms in a sauce bound with egg yolk
à l’oriental – usually with saffron
Of those last few there are some I want to remember – so I don’t inadvertently order them.
I’ll eat squirrel but not a cockscomb…..
Last update on November 7, 2014