Salmon fillet with spinach and Gorgonzola sauce

Ingredients for 2 servings:

• 2 salmon fillets, fresh or frozen, thawed
• 100 g spinach, fresh or frozen, thawed
• 150g Gorgonzola
• 200 g sweet cream
• 1 cl dry white wine
• 3 tbsp flour
• 1 lemon(s)
• 1 garlic clove(s)
• 1 tbsp butter
• possibly cognac
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

simple, fast and classy

First, I prepare the sauce by sautéing the chopped garlic clove in the butter. It’s important that it doesn’t brown. Then I deglaze with the white wine, pour in the cream, and let the Gorgonzola melt slowly. Now I season with salt and pepper and add the spinach. The sauce shouldn’t boil any more; just keep warm. If desired, you can add a dash of cognac. I pat the salmon dry, sprinkle it with lemon, and season generously with pepper and salt. Then I coat it in flour. I add a little oil to the hot pan and fry the salmon over moderate heat for 3 1/2 to 4 minutes on each side. I place a slice of lemon on the cooked salmon, serve it with the sauce, and serve it with tagliatelle or linguine.