Salmon Florentine

Salmon Florentine

Serves 4

Full Choice  5 pts per serving

No Count ½ pt per serving

4 x 150g fillets salmon

2 bay leaves

150 ml dry white wine (1½ pts)

salt & pepper

450g baby spinach leaves

2 large leeks

100g very low fat fromage frais

½ tsp ground nutmeg

Wash & pat dry the salmon fillets. Place in a shallow frying pan with a lid.  Add the bay leaves and pour over the wine and 150 ml cold watr.  Season and bring to the boil.  Cover and simmer very gently for 7-8 mins until just cooked through.  Turn off the heat and leave to stand until required.

Rinse the spinach and pack into a large pan while still wet.  Trim the leeks and split lengthways, rinse well and shred finely.  Reserve a little finely shredded leek for garnish, mix the rest into the spinach.

Cover and place on a medium heat for 4-5 mins until the veg are wilted. Drain well, pressing against the side of the colander or sieve to remove as much water as possible.

Transfer the spinach and leeks to a blender or food processor and add the fromage frias and plently of seasoning.  Blend until smooth.

To serve, divide the spinach mixture between the plates, top with the drained salmon fillet.  Dust with ground nutmeg and sprinkle with the reserved leek.

Note: Replace the wine with stock if you prefer.