Summary

Ingredients

• 4 port. Salmon fillet (s)
• 2 tablespoons oil
• salt and pepper
• 500 g spinach, steamed in a little butter, drained and kept warm
• butter
• 12 gnocchi, see recipe - also discontinued !!!!

For the sauce:

• 200 g butter, unsalted, chilled and diced
• 2 shallot (s), diced
• 1 clove garlic
• 250 ml white wine, drier
• 100 g whipped cream
• 1 pinch (s) saffron

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Instructions

1. For the sauce, melt half of the butter in a deep frying pan. Cook the shallots and garlic with the lid closed over low heat. Pour in white wine and cook until the liquid is reduced to 4 tablespoon. Fold in the cream, add the saffron and cook for 1 minute. Gradually beat in the remaining butter. Season the sauce with salt and pepper, remove from the heat and keep warm. Clean the pan.
2. Season the four salmon fillets of the same size with salt and pepper. Heat the oil over medium heat. Put in the salmon fillets and fry for 4 minutes, turn and fry for another 3 minutes until golden brown. In the meantime, heat the prepared spinach in a small saucepan with a piece of butter, season and drain.
3. Arrange some saffron sauce and 3-4 gnocchi on each plate. Place the salmon fillets in the middle of the plates and top with the spinach.