(*) for 4 wide ovenproof dishes of about 3 dl each, greased.
Place the spinach in a large frying pan over medium heat with the lid on, remove and drain. Heat butter in the same frying pan, sauté shallot and garlic. Add spinach repeatedly, steam with lid closed for about five minutes, season, cool.
Put the spinach into the prepared ramekins. Spread salmon evenly on top, season.
For the Dutch sauce: Boil white wine with the remaining ingredients up to and including peppercorns. Boil liquid to about 2 tablespoons (if preparing with 1 dl white wine), strain, return to frying pan.
Add yolks and butter, stir with whisk or possibly whisks of hand mixer at low temperature until sauce is creamy. Spread sauce evenly over salmon.
Bake in the middle of the oven heated to 220 °C for about ten minutes.
Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?