Roll of Salmon and Spinach with Cheese Sauce
Roll of salmon and spinach with cheese sauce is a recipe with fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g spinach leaves
- 2 tbsp butter
- Salt
- Pepper (freshly ground)
- 3 tbsp breadcrumbs
- 3 tbsp pesto
- 600 g salmon fillet (skinless)
- butter (for brushing)
- 1 bundle mirepoix (≈400 g)
- 1 onion
- 300 ml heavy cream
- 120 g blue cheese
- spinach leaves (for garnish)
- chives sprigs (for garnish)
Instructions
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1.
Wash and trim the spinach, removing stems from the leaves. Heat 1 tbsp butter in a pot and wilt the damp spinach while stirring. Remove from heat, squeeze out excess liquid, and finely chop. Season with salt and pepper, then mix in breadcrumbs and pesto. Let rest for about 20 minutes. Preheat the oven to 200 °C (400 °F) fan‑forced.
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2.
Wash the salmon fillet and pat dry with kitchen paper. Slice diagonally into thin slices, arrange them squarely (≈20 × 20 cm) and slightly overlapping on a large piece of buttered foil. Spread the spinach mixture over the salmon and roll tightly using the foil. Tuck the sides of the foil together firmly. Bake for 25–30 minutes until the roll feels firm when pressed.
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3.
Meanwhile, wash, trim, and finely chop the mirepoix. Peel and dice the onion. Heat remaining butter in a pot, sauté onion and mirepoix. Deglaze with cream, season with salt and pepper, and simmer gently for about 10 minutes to form a sauce. Strain the sauce through a fine sieve into a saucepan, reheat, and melt the cheese in small pieces.
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4.
Carefully unwrap the salmon roll and slice into rounds. Arrange the slices on plates, serve the sauce beside them, and garnish with spinach leaves and chives sprigs.
