Ingredients
1 cup white wine
1/2 cup sherry
4 scallions or green onioons (white part) chopped
2 to 3 slices peeled ginger root
1/4 cup heavy cream
6 tablespoons butter cut in pieces
salt and pepper to taste
3 cups peanut oil, plus a little additional
1 bunch spinach leaves, rinsed and well dried
4 6 ounce slices salmon
3 tablespoons chopped ginger, minced
3 tablespoons crushed black pepper corns
Preparation
In a saucepan combine white wine with sherry scallions and ginger. Bring to a boil and cook until liquid is reduced to about 1/2 cup.
Add cream and reduce until mixture coats it.
Whisk in butter, season with salt and pepper corns. Strain and keep warm.
Heat 3 cups of peanut oil over medium high heat. In small batches, fry spinach leaves until crisp about20 seconds. Remove leaves to paper towels and drain. Set aside.
Combine ginger and black pepper, season salmon with salt to taste. Coat both sides of filets with ginger, pepper mixture. Sprinkle salmon lightly with oil.
Grill or saute salmon to medium doneness. Divide sauce on 4 plates. Place salmon on top and arrange spinach leaves around salmon.
