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Ingredientes
- 4 sm Salmon fillets
- 1 bn Spinach
- 2 Tbsp. Butter
- Â Â Salt
- Â Â Pepper
- 3 ounce Butter
- 3 Tbsp. Chopped shallots
- 2 x Red peppers, minced
- 1/2 c. Dry white wine
- 1 Tbsp. Fish glace
- 1 c. Heavy cream
- Â Â Salt
- Â Â Pepper
Direcciones
- These are from ART Culinaire and are very good.
- Lb. fillets thin. Remove ribs from spinach. Blanch the spinach. Drain and press to remove the liquid. Add in butter to frying pan and when bubbling, add in spinach. Salt and pepper to taste. Let cold. 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 create ballotine. Roll the fillets in the foil and twist ends tightly. Steam for about 7 min.
- Sauce: Saute/fry the shallots in butter for about 2 min. Add in the minced red peppers and cook till soft. Add in the white wine. Reduce by half. Strain the sauce.
- Cover the bottom of a hot serving dish with the sauce. Cut the ends of the foil and remove the salmon from the squares. Add in to the serving dish.
- Garnish each with about 1/4 ts spinach on top and serve immediately.
- Yield: Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 402g | |
| Recipe makes 4 servings | |
| Calories 777 | |
| Calories from Fat 543 | 70% |
| Total Fat 61.07g | 76% |
| Saturated Fat 27.57g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 211mg | 70% |
| Sodium 344mg | 14% |
| Potassium 1244mg | 36% |
| Total Carbs 7.93g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.59g | 2% |
| Protein 43.71g | 70% |
