Summer Salmon Blanquette

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 350 g fresh salmon
• 2 500 g broad beans
• 3 200 g mushrooms
• 4 1 onion
• 5 4 tablespoons olive oil
• 6 100 ml dry white wine
• 7 250 ml liquid cream
• 8 salt
• 9 pepper
• Total weight: 1,585 grams

Times:

Preparation	Cooking	Start to finish
43 min.	16 min.	59 min.

Step by step recipe

• 1: Cut 350 g fresh salmon into chunks (use fillet and remove any skin, fat and bones).
• 2: Shell the broad beans, plunge into boiling water for 3 minutes, then peel.
• 3: Prepare 200 g mushrooms and cut them into small pieces.
• 4: Prepare and chop 1 onion (this is a spring onion in the photo, as they are in season).
• 5: Pour 4 tablespoons olive oil into a large saucepan on medium heat.
  When hot, add the mushrooms, salt and pepper and fry until lightly browned.
• 6: Then add the chopped onion and a little more olive oil if necesssary.
  Cook for 1 or 2 minutes.
• 7: Add 100 ml dry white wine...
• 8: ...and leave to reduce by 3/4.
• 9: Meanwhile, put a non-stick frying pan on high heat. When really hot, add the salmon chunks.
• 10: Fry rapidly on all sides. It doesn't matter if they are not cooked through, they just need to be browned.
• 11: Pour 250 ml liquid cream into the suacepan, then add the salmon and broad beans.
  Leave uncovered on low heat to thicken.
• 12: Your salmon blanquette is ready. Serve with pasta or pilau rice, for example.

Remarks

You can use any other fish you prefer instead: cod, tuna, etc.

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