Recipe of the Week: Salmon and Spinach Baked in Phyllo with Shrimp Cream Sauce
With such a variety of fish and seafood available to us in Florida, I love to cook for my family only the best fish. This is such a great recipe because it can be made with any variety of fish and it is quick to prepare and absolutely delicious. I prefer salmon for this preparation because it is rich in omega fat and very lean so it is also good for you. Make it ahead and refrigerate until you are ready to cook it and serve it. Serves four. (Chef tip: Make sure that you buy only the freshest fish and shellfish. Remember to let your nose do the walking; fresh fish should smell fresh like the sea.)
4 4-ounce salmon fillets, skinned and boned
1 pound spinach leaves, washed and blanched or 1 packet frozen shopped spinach, thawed and drained
Salt pepper and nutmeg
1 package Phyllo dough, defrosted
6 ounces unsalted butter, melted
FOR THE SAUCE:
1 tablespoon unsalted butter
1 shallot, fine chopped
1/4 cup white wine
1/2 pint heavy cream
1/4 cup chopped shrimp
1/4 cup fresh dill, chopped
Salt and pepper
Blanch the spinach, refresh and squeeze dry. Season with salt pepper and nutmeg. Place a little spinach on the top of each fillet of salmon. Brush a sheet of phyllo with butter and wrap the salmon and spinach in it. Place the open end down on a greased baking tray, and brush the outside of the parcels with butter and refrigerate until needed. Bake in a 350° oven for about 15-20 minutes.
For the sauce, sweat the shallots in the butter and add the wine, reduce by half, add the cream and the chopped shrimp, reduce to one cup. Adjust seasoning and consistency. Add the chopped dill and serve.