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Salmon Rockefeller recipe

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Rockefella Y'all! (HOVA)
Recipe Multiplier 0.5
Qty Unit Ingredient
1/2 oz Margarine
1/8 C Minced Garlic
1/4 C Minced Shallots
1 C Crispy diced Bacon
1/8 C Absinthe
1 1/2 # Frozen Chopped Spinach
1 1/2 C Romano Cheese
1/4 C Liquid Butter
Preparation:
Thaw spinach under running cool water and then drain completely,
using hands to wring out ALL water. Set aside. In a large pot or tilt
kettle, sautee garlic and shallots in margarine until translucent.
Then add garlic and sautee for one minute. Turn off heat and add
Absinthe. Remove from heat and place in large bowl or container
for mixing. Add all remaining ingredients and mix thoroughly. Chill,
label, date and cover.

Champagne Cream Sauce
Recipe Multiplier 0.5
Qty Unit Ingredient
3/4 C J Roget Champagne
4 1/2 C Heavy Cream
1 1/2 oz (v) Honey
1 Tbsp Kosher Salt
2 1/2 oz (v) Blond Roux
Preparation:
Add all ingredients except roux and bring to boil. When a boil is
reached, immediately turn down and whisk in roux. Cook for
one to three more minutes to incorporate and thicken. Place on
line immediately or cool, label and date. When reheating, if
product seems to "break" whisk in a bit of fresh champagne to
bring back to consistency. Sauce is best used in 3oz sets.
Reheated for 20-30 seconds depending on your microwave
wattage.