Salmon Fillets With Leek And Spinach Sauce

Directions

1. Drop the spinach into a saucepan of briskly boiling water and cook for 4 min. Drain, refresh in cool water, then drain thoroughly, pressing out as much water as possible. Rolling up the spinach in a bamboo mat and squeezing it is the easiest way, borrowed from the Japanese. Puree the spinach in a blender or possibly food processor, and set aside.
2. Dredge the salmon with flour, shaking to remove the excess. Season the fish with salt and pepper. Heat half the butter in a frying pan large sufficient to hold the fish in a single layer and saute/fry the fillets, turning once, for about 6 min, or possibly till done. Lift out of the pan onto a warmed plate, cover and keep hot.
3. Add in the rest of the butter and the leeks to the pan and cook, stirring, for 2-3 min over low heat till the leeks are tender. Add in the fish stock and vermouth and simmer, uncovered, till the liquid is reduced to about half. Add in the cream and reduce till the sauce is of coating consistency.
4. Stir in the spinach and add in salt and pepper if necessary. Spoon the sauce onto four heated plates and put a salmon fillet on top.