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Salmon fillet recipe with champagne, capers and grape seed oil
If you wish to dazzle your dinner guest, salmon is always a safe bet. The remaining fat will make an invitingly delicious sauce with the addition of some champagne, ginger, rosemary and cream. The exquisite spinach chips will crown this royal dish.
Production
01
Rub both sides of the skinned salmon fillets with the grape seed oil, the salt, pepper and finely chopped, fresh rosemary and the grated lemon peel. Heat the pan and fry both sides of the fish for 4-4 minutes. Pull it aside, making sure that it will stay warm.
02
Meanwhile, sauté the finely chopped garlic on the fat that remained in the pan. Pour on the champagne and cook out the alcohol content.
Add the capers, the finely grated ginger and the chicken stock. Finally, pour on the cream and leave it on medium heat until it reaches saucy consistency. Season it with salt and pepper.
03
In a bowl, mix the spinach with the olive oil so that the oil evenly covers the spinach leaves. Line a tin with baking paper and place on it the spinach leaves, making sure that they do not cover each other. Salt and pepper it.
04
Bake it at 180 °C in a preheated oven for 12-14 minutes. After you take them out from the oven, the leaves will become crispy.
Ingredients
2
tbs
Olive oil extra virgin
3
tbs
2
piece(s)
Salmon filet
4
tsp
capers
1
clove(s)
garlic, pressed
0.5
tsp
1
pinch
1
tbs
1
tsp
freshly ground ginger
0.5
piece(s)
grated lemon rind
100
ml
champagne
200
ml
chicken or vegetable broth
150
ml
heavy cream
250
g
spinach