Salmon Braised in Whipped Cream, on Spinach Leaves

Heat the olive oil in a frying pan (*). Sauté the shallots, garlic and lemongrass in it (without letting them color). Extinguish with white wine, add thyme and season with salt and pepper.

Put the pieces of salmon in the frying pan, season with salt and pepper and add the whipped cream. Steam everything together in the heated oven at 150 degrees for about ten minutes.

Remove the salmon and keep warm. Strain the sauce and mix it with the butter until creamy. Season the sauce with the grated lime peel and add the chopped anchovy fillets.

Arrange the leaf spinach (see below) on plates, place the salmon slices on top, drizzle with the sauce and bring to the table with parsley potatoes.

Leaf spinach:

Clean and rinse the spinach leaves, blanch in salted water and quench. Heat the butter and sauté the diced shallots and garlic in it without coloring. Add the spinach leaves, sauté briefly until hot. Season with salt, pepper and nutmeg.

(*) The frying pan must not be too big, otherwise you would need more whipped cream later!

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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