If serving with the Beurre Blanc consult Beurre Blanc recipe first.

In a pot of salted boiling water plunge the spinach leaves in and once all immersed immediately remove and rinse with cold water.

Allow to drain.

Lightly crack some pepper onto the salmon fillets.

Depending on the length of the prosciutto you may need to cut them in half, try to have 8 pieces no longer than 15 cms (approx 6 inches).

Wrap the prosciutto around the narrow length of the salmon on a slight angle so one slice reaches almost end to end as it wraps around.

Now re-wrap each piece with the second slice starting at the end you finished at.

Ensure you are at the adding butter stage of the beurre blanc recipe before proceeding with the salmon.

Sear the salmon in a little olive oil and butter until the prosciutto is crispy, transfer the filets to a lightly oiled oven proof dish and place in oven for approx 7 minutes.

Meanwhile wipe the pan clean and return to med-high heat.

Add a little extra virgin olive oil to the pan and add the drained spinach leaves when hot.

Toss with a little salt and pepper.

Arrange the wilted spinach on 4 plates.

Place the salmon filets on top of the spinach.

If using the Beurre Blanc pour it over both the salmon and spinach.

Another nice way to serve them is with creamy polenta, a few shaves of parmesan and a simple lemon wedge.

Enjoy either way with a nice Semillon or Sauvignon Blanc.