Salmon Escalope with Champagne

and Fresh Spinach

 

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600g salmon fillet

50g butter

3 kg of fresh spinach

Salt, ground pepper

 

For the Champagne sauce:

1 glass of Champagne Madame de Savigny Blanc de Blancs

25g butter

½ shallot

1 smoked fish

10 cl of liquid cream

Salt pepper

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Remove the boneless salmon fillets. Cut them into 110 g sections, then place them on a buttered, salted and peppered plate.

Bake the salmon in an oven at 180° for 5 to 6 minutes.

Meanwhile, melt the baby spinach in butter in a Dutch oven, then drain.

The volume will be greatly reduced.

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Champagne sauce

Heat the butter in a saucepan, gently, without letting it brown.

Peel and mince the shallot and add it to the saucepan and let it sweat for a few minutes.

Then add your smoked fish and then the glass of Champagne Madame de Savigny Blanc de Blancs

and reduce for a few minutes.

When the preparation has reduced by about half, add the liquid cream then salt and pepper to your liking.

Serve hot. Arrange the sauce at the bottom of the plate, then add the spinach leaves in the center and finally gently place the salmon cutlet on top.