Tasty salmon blanquette

Ingredients

• 10.5 oz salmon (skinless and boneless)
• 1 tsp butter
• 2 carrots
• 3.5 oz mushrooms
• 1 spring onion
• 1 tbsp flour
• 2.7 fl oz white wine
• 1 bouquet garni
• 1 stock cube
• 3.5 oz crème fraîche (heavy cream)
• 1/2 lemon
• 1 egg yolk

To serve:

• 10.5 oz potatoes (or 240 g cooked rice)

Materials

• 1 saucepan
• 1 knife
• 1 cutting board

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 thin slices of the green parts of the spring onions. Enjoy!

Observations

How do I store salmon blanquette?
You can store it in an airtight container in the refrigerator for up to 3 days.

What should I serve with salmon blanquette?
Serve it with plain rice or potatoes, either steamed or oven-roasted!

Can salmon blanquette be frozen?
Yes. Eat it within 3 months of freezing.

Can I replace the salmon?
You can replace the salmon with monkfish or sea bream.

Cookware

Attributes

Questions

Photos of members who cooked this recipe