Roast salmon with spinach sauce

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration V. Selskabsmiddag, s. 107 (falt i det fri)

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1
Prepare the salmon
Clean the salmon thoroughly. Rub it with salt, pepper and the juice of ¼ lemon. Wrap it in white paper well greased with cold butter, and close the paper with small skewers.
2
Roast the salmon
Heat the butter and water together and put it in a roasting tin with the fish. Roast for 1 hour in a moderate oven (about 175 °C (345 °F)). Baste with the liquid every 10 minutes by lifting the paper aside.
3
Serve up
Serve the salmon on a flat dish, garnished with parsley and lemon slices. Place a large bunch of parsley in the belly.
4
Make the spinach sauce
Beat 50 g butter until pale, and add the salt, pepper and egg yolks. Set the pot in another pot of boiling water and stir over the water bath until the sauce begins to thicken. Beat the 40 g butter until pale and add it to the sauce, together with the cooked spinach pressed through a sieve and the lemon juice. Serve the sauce immediately, while hot, alongside the salmon.