Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        salmon -- skinned
   2      cups          Alsatian Riesling wine
   2      cups          water
   2      medium        carrots -- sliced
   2      medium        onions -- sliced
   1      small         bay leaf
   1      teaspoon      salt
     1/2  teaspoon      pepper
   2      tablespoons   butter
   4      cups          cooked spinach
   3      tablespoons   heavy cream
   3                    egg yolks
   1      tablespoon    flour

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