Poached Alaskan wild salmon patties with leaf spinach and Riesling sauce
Recipe from Frosta
Serves 4
Ingredients
200g Alaskan wild salmon fillets
200g leaf spinach
200 ml cream
butter
1 egg
1 cl Noilly Prat (French vermouth)
1 cl Pernod
For the stock
salmon bones
1 small onion
2-3 bay leaves
100 g celery
2-3 pepper corns and pimento corns
100 g carrots
For the sauce
0.2 l Riesling
0.2 l cream
1 cl Noilly Prat
1 cl Pernod
salt and pepper
nutmeg
olive oil
To make
- Riesling sauce: Rinse the salmon bones under running water and cut them up. Sweat the chopped vegetables in olive oil and add the bones, pour on the white wine and top up with 0.75 l water. Add the spices to the pan, allow to simmer for about 20 minutes
- Pass the sauce through a sieve then reduce the stock to half the quantity over a low heat, then add the cream, the Noilly Prat and the Pernod and allow to thicken again.
- Season with salt and pepper and a dash of Riesling.
- The patty mixture: Dice 200g Alaskan salmon fillets. Refrigerate before seasoning with salt and pepper and chopping finely in a food processor. Add the cream, the egg, the Pernod and the Noilly Prat and process until a smooth mixture is obtained. Pass the mixture through a fine sieve and leave to cool.
- Using a spoon, shape the cold mixture into patties and poach them in lightly salted water (simmer for approx. 4-5 minutes but do not allow to boil).
- Wash the spinach and simmer it in a saucepan with a little butter, water and nutmeg until the spinach wilts but the leaves are still bright green, then season with salt
- Arrange the salmon patties on a bed of spinach and pour on the Riesling sauce.
