|
Ingredients
|
Quantity
|
|
Shallots
|
2
|
|
Butter
|
85gms
|
|
White vinegar
|
30ml (2 tbsp)
|
|
Veloute sauce
|
300ml
|
|
Spinach
|
30gms
|
|
Parsley
|
6 springs
|
|
Chives
|
2 – 3 springs
|
|
Salt
|
to taste
|
|
Pepper
|
to taste
|
Peel and chop the shallots finely. Put shallots, vinegar and
30gms. of butter into a stew pan and place on fire. Cook with lid on and allow
to reduce to about half of its original quantity. Add veloute sauce and simmer
for a few minutes. Wash, pick and parboil spinach and herbs. Drain and cool.
Press out all water and pound in a mortar with about 30gms. butter. Rub through
a sieve and mix with sauce. Whisk in remaining butter. Season to taste and
serve.
Serve with cold
salmon.
