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Salmon Steaks with Spinach (Darne De Saumon Florentine)

ingredients

4 servings
4 Salmon steaks, cut 2 1/2 cm (1 in thick)
50 g (2 oz) 4 Tbs Unsalted butter, melted
1 1/2 kg (3 lb) Spinach, cooked, drained and kept hot
50 ml (2 fl oz) 1/4 cup Double (heavy) cream
Salt and pepper to taste

for the sauce

175 g (6 oz) 12 Tbs Unsalted butter, melted
1 Tbs Lemon juice
Salt and white pepper to taste
1/8 tsp Cayenne pepper

method

1. Preheat the grill (broiler) to moderate. Arrange the steaks on the lined rack of the grill (broiler) pan. Coat them with a little of the melted butter. Grill (broil) the fish for 8 to 10 minutes on each side, basting frequently with the remaining butter, or until the flesh flakes easily.

2. Meanwhile, combine the spinach, cream and seasoning in a bowl. Arrange the mixture over the bottom of a large, warmed serving dish. Transfer the fish steaks to the dish and arrange them over the spinach.

3. Combine all the sauce ingredients together in a jug and pour over the steaks. Serve at once.

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