Appetizer Salads Dinner (Formal) Baked salmon filets topped with spinach, herbs and Rougette >> Chicken breast with Cambozola mushroom cream Veal fillet with Rougette apricot filling Dinner (Informal) Soup Dessert Party time Beer and Wine pairings Meals "The Bavarian way" < back Baked salmon filets topped with spinach, herbs and Rougette Serves 6 Ingredients : 12 oz spinach leaves 2 Tbsp olive oil salt and pepper to taste 6 – 6-8 oz pieces salmon filets 8 oz Rougette (approx. 2 wedges), rind removed and cut into 6 slices Fresh Herbs Procedure: Heat the oil in a large skillet and add the spinach, cooking for about 3-4 minutes. Season with salt and pepper and remove from heat. Place salmon filets on a shallow baking sheet in a single layer. Divide the spinach evenly and place over the salmon filets. Top each with a piece of cheese. Bake in a 400F preheated oven for 15-20 minutes or until salmon is cooked though. Serve immediately with rice or baked potatoes. (c) 2006 Kaserei Champignon - The mark of fine cheese. All rights reserved.