800g whole salmon fillet side.
400g of spinach.
150ml double cream.
120g freshly grated parmesan cheese.
5ml spoon freshly grated nutmeg.
Preheat a grill to a moderate heat.
De-scale the underside of the fillet by pulling a knife downwards towards you, across the scales.
Cut the fillet into 5cm slices. Put to one side whilst preparing the topping.
Wash the spinach well, then blanch and re-fresh under cold water. Squeeze out excess liquid, then finely chop. Combine in a bowl with the double cream, parmesan and nutmeg.
Place the fish fillets skin side up on a grill pan and cook for 5 minutes, turn and grill on the other side for 5 minutes. Top with the cheese and spinach mixture and return to the grill and cook until golden.