Recipe - Salmon Ballotine

4 small Salmon fillets
1 bn Spinach
2 tablespoon Butter
Salt
Pepper

SAUCE
3 ounce Butter
3 tablespoon Minced shallots
2 Red peppers, chopped
One half cup Dry white wine
1 tablespoon Fish glace
1 cup Heavy cream
Salt
Pepper

These are from ART Culinaire and are very good.

Pound fillets thin. Remove ribs from spinach. Blanch the spinach. Drain and
press to remove the liquid. Add butter to frying pan and when bubbling, add
spinach. Salt and pepper to taste. Let cool. Cut aluminum foil into 5 inch
squares. Butter squares. Lay out one fillet on each square. Keeping aside
about 2 teaspoon spinach divide the rest between the fillets. Roll the fillets to
form ballotine. Roll the fillets in the foil and twist ends tightly. Steam
for about 7 minutes.

Sauce: Saute the shallots in butter for about 2 minutes. Add the chopped
red peppers and cook until soft. Add the white wine. Reduce by half. Strain
the sauce.

Cover the bottom of a warm serving dish with the sauce. Cut the ends of the
foil and remove the salmon from the squares. Add to the serving dish.
Garnish each with about One fourth teaspoon spinach on top and serve immediately.

Yield: Serves 4

Source: Gerard Parrat (Seattle), ART Culinaire #3

Posted to FOODWINE Digest 13 Dec 96

From: Rod Grant rodgrant@MAGI.COM

Date: Sat, 14 Dec 1996 02:12:15 0500