Preparation - Cut salmon fillet into cutlets - Marinate with pepper and juice of one lemon - Salt and sauté briefly in clarified butter - Blanch spinach, cool and drain well - Peel and chop onions and garlic clove - Chop chives.
Preparation - Sauté onions in butter - Add spinach and garlic and season - Fold parchment paper (round, about 30 cm ø) once - Spread center of lower part with clarified butter ~ Arrange salmon, spinach leaves, Duxelles and chives in layers on top of each other - Fold other half of paper over and fold edges very well - Brush surface with clarified butter - Cook in hot stove, in gratin plate for a few minutes - Bring to table in the envelope on the spot
Our tip: Fresh chives are much more aromatic than dried ones!
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