Instructions: Place salmon in heavy saucepan. Add wine, water, carrots, onions, bay leaf, salt, pepper, and 1 tablespoon butter. Bring to boil. Lower flame and simmer for 45 minutes.

Meanwhile, combine spinach and cream. Heat. Stir in yolks and continue cooking over medium flame for 5 minutes. In heated serving dish, arrange spinach in a layer. Cut salmon into slices 1/2-inch thick and arrange on spinach bed. Keep warm.

In small saucepan, heat remaining butter. Add flour. Stir in 1/2 cup cooking liquid and cook, stirring, until smooth and thickened. Pour over salmon. Serve hot.

Comments: Also good for swordfish and tuna fish.

Suggested Wine: A chilled dry white wine: Alsatian Riesling; etc.

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