Salmon and Spinach Tartlets with Beurre Blanc

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

For the sauce: (Beurre Blanc)

2 piece (s) shallot (s), finely diced
150 g butter in pieces, well chilled
liter ⅛ white wine, dry
liter ⅛ fish stock
salt and pepper

Salmon and Spinach Tartlets with Beurre Blanc

Instructions

Sort the spinach, wash it, put it dripping wet in a saucepan, let it fall together. Drain well, roughly chop. Melt 10 g butter, sauté the spinach for two minutes, season with salt and pepper.
Rinse the salmon, pat dry, cut into thin slices, season with salt and pepper.
Grease the soufflé or casserole dishes, alternately place spinach and salmon in thin layers. Start and stop with spinach. Cover the molds with aluminum foil and cook in a water bath (saucepan covered) over low heat for about 8 minutes.
For the Beurre Blanc, sauté the shallots in a little butter, pour in the wine and fish stock, reduce to half. Pour through a sieve, collect the brew in a small pot. Assemble with the cold butter until a homogeneous bond is formed. Season to taste with salt and pepper.
Turn the salmon and spinach tartlets onto preheated plates and serve immediately with the Beurre Blanc.

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