Poached Salmon Florentine

Serves 4

4 Salmon cutlets
1 quart fish stock
1 lb. spinach
salt and pepper to taste
2 Tbsp. unsalted butter
Mornay Sauce
Grated Parmesan

Method

Poach the salmon filets in the fish stock (use just enough to cover them).

Coarsely chop the spinach and cook gently in butter then season with salt and pepper.  Drain thoroughly and place on serving plates.

Remove the fish cutlets from the stock, pace on top of the spinach.  Coat the cutlets with Mornay sauce, sprinkle with grated cheese and a little melted butter and brown under a broiler.  Serve immediately.


School of Hotel, Culinary Arts and Tourism Schenectady County Community College