Salmon Roulades

2.5 to 3 lb salmon fillet
1 bag spinach (10 oz)
1 Tbsp shallot - chopped
cream
breadcrumbs
s&p
nutmeg
aluminum foil
oil
ground black pepper

=Trim salmon fillets to flat 5-6oz. pieces. Set aside.

Wash spinach well, saute quickly with shallot. Add cream to moisten , cook 2 minutes.

Add bread crumb to thicken, season well. When cool roll into tubes with plastic wrap, freeze.

Lay salmon fillets flat and roll with frozen spinach tube. Oil, salt and pepper an aluminum foil square, roll salmon in foil, twisting ends.

Saute foil wrapped salmon in a hot, oiled pan, turning frequently, for ~5 minutes. Slice salmon while still in foil and unwrap.

Serve on a bed of sauce vin blanc, garnished with julienne leek and lemon.