Tasty salmon blanquette
Let's make a French blanquette, but with salmon! Just as delicious as the classic blanquette, this fish version combines tradition and lightness, with tender pieces of salmon that melt in your mouth, topped with a perfectly creamy sauce. A comforting dish, but lighter than the classic version, it's sure to be a hit at the table. Serve with a little rice or steamed vegetables, and you've got a tasty meal worthy of a Sunday lunch! :-)
Ingredients
Materials
- 1 saucepan
- 1 knife
- 1 cutting board
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Preparation
Brown the white of the spring onion, cut into small pieces, in a saucepan with a knob of butter.
Add the salmon, cut into large cubes, and brown.
Add flour and pour in white wine. Mix well.
When the alcohol has evaporated, cover the salmon pieces with water and add the stock cube.
When it boils, add the sliced carrots, chopped mushrooms and bouquet garni.
*We had large mushrooms and cut them into small pieces. If you have small mushrooms, slice them up.
Simmer for 2 hours over low heat, stirring regularly.
At the end of this time, combine the cream, lemon juice and egg yolk.
Add this mixture to the saucepan, stir and remove from heat immediately.
Serve with rice or potatoes and sprinkle with slices of spring onion. Enjoy!
Observations
How do I store blanquette de saumon?
You can store it in an airtight container in the refrigerator for up to 3 days.
What to serve salmon blanquette with?
Serve with plain rice or steamed or baked potatoes!
Can blanquette de saumon be frozen?
Yes, you can, but eat it within 3 months of freezing.
Can I replace the salmon?
You can replace salmon with monkfish or sea bream without any problem.
