Summary

Ingredients

• 300 spinach
• salt and pepper
• 10 g butter
• 250 g salmon fillet (s), fresh, skinless
• Butter for the molds

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

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Instructions

1. 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.
2. Rinse the salmon, pat dry, cut into thin slices, season with salt and pepper.
3. 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.
4. 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.
5. Turn the salmon and spinach tartlets onto preheated plates and serve immediately with the Beurre Blanc.