Preparation:
Place salmon in heavy saucepan. Add wine, water, carrots, onions, bay leaf, salt, pepper, and 1 tablespoon butter. Bring to boil. Lower flame and simmer for 45 minutes.
Meanwhile, combine spinach and cream. Heat. Stir in yolks and continue cooking over medium flame for 5 minutes. In heated serving dish, arrange spinach in a layer. Cut salmon into slices 1/2-inch thick and arrange on spinach bed. Keep warm.
In small saucepan, heat remaining butter. Add flour. Stir in 1/2 cup cooking liquid and cook, stirring, until smooth and thickened. Pour over salmon. Serve hot.
Comments: Also good for swordfish and tuna fish.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
