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Wednesday, March 30, 2016

Salmon Steaks with Creamed Spinach, Estrie-Style

Course Main Dishes
Prep. Time 15 mins
Cooking Time 20 - 25 mins
Yields 4 servings

What You Need
2 lbs (1 Kg) fresh spinach, washed and stemmed
1/3 cup + 2 tsp (80 g) 35% cream
2 tbsp (30 ml) pastis
1 tbsp (15 ml) pink peppercorns
4 5 oz (126 g) each salmon steaks
4 tbsp (56 g) butter
Freshly ground black pepper
Lemon juice

Cook the spinach in butter over a low heat for 3 minutes. Drain and season with salt and pepper.

Mix together the cream, pastis and pink peppercorns.

Cut 4 large rectangles of aluminium foil, butter the inside of each sheet with a pastry brush, and then fold up the sides. Place a piece of salmon and some spinach on each sheet. Add the 35% cream, the pink peppercorns and the pastis.

Seal the foil to form a bag by folding over the edges (papillote). Cook for 20 minutes on the grill*.

Jean Soulard, Executive Chef, Le Château Frontenac

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