INGREDIENTS

INSTRUCTIONS

Drop the spinach into a saucepan of briskly boiling water and cook  for
4 minutes. Drain, refresh in cold water, then drain thoroughly,
pressing out as much water as possible. Rolling up the spinach in a
bamboo mat and squeezing it is the easiest way, borrowed from the
Japanese. Pure the spinach in a blender or food processor, and set
aside.  Dredge the salmon with flour, shaking to remove the excess.
Season  the fish with salt and pepper. Heat half the butter in a frying
pan  large enough to hold the fish in a single layer and saut the
fillets,  turning once, for about 6 minutes, or until done. Lift out of
the pan  onto a warmed plate, cover and keep warm.  Add the rest of the
butter and the leeks to the pan and cook,  stirring, for 2-3 minutes
over low heat until the leeks are tender.  Add the fish stock and
vermouth and simmer, uncovered, until the  liquid is reduced to about
half. Add the cream and reduce until the  sauce is of coating
consistency. Stir in the spinach and add salt and  pepper if necessary.
Spoon the sauce onto four heated plates and put  a salmon fillet on
top.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1050
Calories From Fat: 587
Total Fat: 65.5g
Cholesterol: 189.5mg
Sodium: 355.7mg
Potassium: 605.2mg
Carbohydrates: 62.5g
Fiber: 4.3g
Sugar: <1g
Protein: 49.8g