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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