Pasta dishes are always a good idea!
Rub salmon slices on all sides with lemon and season with salt, pepper and ground coriander. Cut celery bulb and carrots lengthwise into narrow slices, followed by narrow strips. Halve leek, rinse and cut into 5 cm long pieces and these into narrow strips. Spread the vegetable strips evenly on the spot in the thickener and place the salmon slices on top. Melt the butter in the saucepan that matches the steamer insert and sauté the shallots, very finely chopped, until translucent. Add the fish stock, white wine and vermouth, boil to half, place the thickener on top and close the saucepan. Steam the salmon with the vegetables for 3 to 5 minutes until soft, it should still be pink and glassy inside and the vegetables should be al dente. Set the stew basket aside. Add whipped cream to the saucepan and continue cooking. Whisk on top with butter and juice of one lemon until creamy consistency.
Clean the spinach leaves, rinse them, put them in a colander in a saucepan and blanch them with boiling hot salted water. Then hold on the spot under running water. Brown butter, garlic and finely diced shallot in a frying pan. Add squeezed spinach, heat well and season with salt and a pinch of nutmeg.
Cook the pasta in boiling water until al dente. Then rinse under cold running water. Bu