Salmon Braised in Whipped Cream on Spinach Leaves

Salmon:

Heat the olive oil in a frying pan. Sauté the shallots, garlic and lemongrass cut into coarse pieces in it without coloring. Extinguish with the white wine, add the thyme and season with salt and pepper.

Put the salmon pieces in the frying pan, season with salt and pepper and fill up with the whipped cream (the fish should be almost covered). steam everything together in the heated oven at 150 degrees for 10 min.

Leaf spinach:

Rinse the spinach leaves clean, blanch in salted water and quench. Heat the butter and sauté the shallot and garlic cubes in it without coloring.

Add the spinach leaves, sauté briefly until hot. Season with salt, pepper and nutmeg. Keep the salmon warm and boil the whipped cream by half. Then strain and blend with the butter until creamy. Season the sauce with the grated lime peel and add the chopped anchovy fillets.

Serve:

Arrange the leaf spinach on plates, place the salmon slices on top, drizzle with the sauce and bring to the table with parsley potatoes.

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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