Spinach and salmon tureen

Name: Spinach and salmon tureen
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Salmon fillet (without skin); 5-6 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml White wine; 100 g young spinach; 1 Garlic clove; 50 g Pine nuts; 25 g Parmesan cheese; 1 TEASPOON Butter; 1/2 Organic Lime; 1-2 TABLESPOONS Fresh cream; 1 leaf Gelatine; 7-10 Tbsp Juice of 1 lemon

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Salmon fillet (without skin)
5-6 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml White wine
100 g young spinach
1 Garlic clove
50 g Pine nuts
25 g Parmesan cheese
1 TEASPOON Butter
1/2 Organic Lime
1-2 TABLESPOONS Fresh cream
1 leaf Gelatine
7-10 Tbsp Juice of 1 lemon

Directions

1
Wash the salmon and dab dry. Heat 1 tablespoon of oil in a frying pan. Season salmon with salt and pepper and fry briefly all around in the pan. Add white wine and 100 ml water and steam covered for about 7 minutes. Take out and let cool down
2
Wash the spinach leaves and spin dry. Set some leaves aside for garnishing. Peel and chop the garlic clove. Roast the pine nuts in a pan without fat, remove and let them cool down. Mix spinach, pine nuts, 4-5 tablespoons of oil and parmesan finely with a blender. Season to taste with salt and pepper
3
Melt butter in a pot. Grate lime zest, squeeze juice. Roughly grind salmon. Mix butter, crème fraîche, lime peel and juice, season with salt and pepper. Fold in salmon
4
Soak gelatine in cold water. Fill lemon juice with water to 80 ml liquid. Squeeze the gelatine and melt in a small pot. Stir in 2 tbsp. lemon juice, then stir into the remaining juice
5
Pour the spinach puree into 4 glasses. Put the salmon cream on top and finish with lemon jelly. Put the glasses in a cool place for about 1 hour until the jelly is firm. Garnish with spinach leaves before serving
6
waiting time approx. 1 1/2 hours