A classic Salmon Poché Florentine Vin-Blanc or Salmon Poached with Spinach (Horenso) in White Wine Sauce (Me: without Wine 😉)

"Salmon Poché Florentine Vin-Blanc"
Recipe by Chef Iskandar & @ModenaIndonesia

140 gr Salmon Fillet
100 gr Horenso (Japanese Spinach)
500 ml Salmon/fish stock
50 ml white wine (me: skip)
50 ml cooking cream
1 tbsp chopped shallots
1 tbsp chopped garlic/onion
1 pcs potatoes (without skin), boiled and cut into 1-2 cm slices
1 pcs lemon
90 gr poached scallop, shrimp, mussels
1 pcs egg yolk
White roux or beurre manie (butter-flour mixture)
Salt, white pepper, thyme, bay leaf
Garnish: Several sprigs of fresh dill, fresh parsley & slices tomato cherry

1.Sprinkle the salmon fillets with a little salt. Put Salmon stock, shallots, thyme, bay leaf in a sauté pan, and bring to a simmer on medium heat.
2.Place salmon fillet. Cover. Cook 5 -10 minutes. Do not overcook.
3. Sauce : Bring one cup of salmon broth to the simmer and gradually add the white roux or beurre manie, stirring constantly (fish veloute). When the blend is thick and smooth, add liasion (egg yolk mix with cooking cream), stirring. Add the white wine (me: lemon juice), salt-pepper to taste.Remove from the heat.
4. Cook and stir remaining garlic until fragrant and golden. Add Horenso and cook until spinach is wilted, 3- 4 minutes. Add salt-pepper to taste.
5. Place potatoes slices and Sauté horenso in center of the serving plate, top with salmon fillet, and pour cream sauce over salmon and serve with poached seafood, fresh dill, fresh parsley & slices tomato cherry.
1-2 portion
I really liked all the flavors combined here, tasty and seriously healthy!I will definitely make this recipe again!
bon appétit.... .







Published by Deena Handayani