Salmon Steaks Florentine

This superb dish tastes as magnificent as it looks – and it’s easy and quick to prepare too! Serve Salmon Steaks

Florentine with boiled new potatoes, a green salad and, to drink, a bottle of good-quality Chablis.

4 salmon steaks, cut

1-inch thick

2 oz. unsalted butter, melted

3 lb. spinach, cooked, drained and kept hot

2 fl. oz. double cream

½ teaspoon salt

½ teaspoon black pepper

6 oz. unsalted butter, melted juice of

½ lemon

1 teaspoon salt

½ teaspoon white pepper

½ teaspoon cayenne pepper

Preheat the grill to moderate. Line the grill pan with aluminium foil.

Place the salmon steaks on the rack and, using a pastry brush, coat them with a little of the melted butter. Place the pan under the grill and grill the steaks for 8 to 10 minutes on each side, basting frequently with the remaining melted butter, or until they are lightly browned and the flesh flakes easily when tested with a fork.

Meanwhile, in a large mixing bowl, combine the spinach, cream, salt and pepper, stirring gently with a fork until they are thoroughly blended. Arrange the spinach mixture over the bottom of a warmed, large serving dish.

In a jug, combine all the sauce ingredients, beating untilthcy are well blended.

Remove the salmon steaks from the heat and arrange them on top of the spinach mixture. Pour over the butter sauce and serve at once.

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