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Categories:
white wine sherry scallions ginger root heavy cream butter salt peanut oil spinach salmon ginger black pepper
Viewed: 51 - Published at: 9 years agoIngredients
- 1 cup white wine
- 1/2 cup sherry
- 4 scallions or green onioons (white part) chopped
- 2 to 3 slices peeled ginger root
- 1/4 cup heavy cream
- 6 tablespoons butter cut in pieces
- salt and pepper to taste
- 3 cups peanut oil, plus a little additional
- 1 bunch spinach leaves, rinsed and well dried
- 4 6 ounce slices salmon
- 3 tablespoons chopped ginger, minced
- 3 tablespoons crushed black pepper corns
Method
- In a saucepan combine white wine with sherry scallions and ginger. Bring to a boil and cook until liquid is reduced to about 1/2 cup.
- Add cream and reduce until mixture coats it.
- Whisk in butter, season with salt and pepper corns. Strain and keep warm.
- Heat 3 cups of peanut oil over medium high heat. In small batches, fry spinach leaves until crisp about20 seconds. Remove leaves to paper towels and drain. Set aside.
- Combine ginger and black pepper, season salmon with salt to taste. Coat both sides of filets with ginger, pepper mixture. Sprinkle salmon lightly with oil.
- Grill or saute salmon to medium doneness. Divide sauce on 4 plates. Place salmon on top and arrange spinach leaves around salmon.
