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
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