Salmon Alsatian

Course : French
Serves: 4
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2 pounds salmon -- skinned
2 cups Alsatian Riesling wine
2 cups water
2 medium carrots -- sliced
2 medium onions -- sliced
1 small bay leaf
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
4 cups cooked spinach
3 tablespoons heavy cream
3 large egg yolks
1 tablespoon flour

Preparation / Directions:

Place salmon in heavy saucepan. Add wine, water, carrots, onions, bay leaf, salt, pepper, and 1 tablespoon butter. Bring to boil. Lower flame and simmer for 45 minutes. Meanwhile, combine spinach and cream. Heat. Stir in yolks and continue cooking over medium flame for 5 minutes. In heated serving dish, arrange spinach in a layer. Cut salmon into slices 1/2-inch thick and arrange on spinach bed. Keep warm. In small saucepan, heat remaining butter. Add flour. Stir in 1/2 cup cooking liquid and cook, stirring, until smooth and thickened. Pour over salmon. Serve hot. Comments: Also good for swordfish and tuna fish. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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