Try Chef K’s Butter Poach Salmon alla Florentine, the recipe follows.
Make a balsamella by melting the butter in a heavy saucepan on low heat. When the butter reaches the frothing point add the flour. Mix well with a spoon and let cook until the color is a light brown -- don't over cook -- undercooking is preferable -- meanwhile heat the milk in a small pan -- when the milk is warm add a little at a time to the flour mixture -- the origional recipe calls for adding all the milk at once but I find I get less lumps if I add a little at a time whisking continuously -- your goal is a nice creamy sauce. Remove from heat an cover until needed.
Mornay Sauce (Omit the cheese for Bechamel sauce)
3 tablespoons butter
Chef K’s Butter Poach Salmon alla Florentine
A constructed dish, first Shrimp Rissotto, topped with Spinaci alla Fiorentina, then the piece of salmon and finished with spiral fried beets.
Butter Poached Salmon
2 tablespoons Creole seasonings
Deep Fried Beets Strings