Step by step recipe:

1. 10 min.
   Cut 350 g fresh salmon into chunks (use fillet and remove any skin, fat and bones).
2. 10 min.
   Shell the broad beans, plunge into boiling water for 3 minutes, then peel.
3. 10 min.
   Peel 200 g mushrooms and chop fairly small.
4. 4 min.
   Prepare and chop 1 onion (this is a spring onion in the photo, as they are in season).
5. 3 min.
   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. 3 min.
   Then add the chopped onion and a little more olive oil if necesssary.
   
   Cook for 1 or 2 minutes.
7. 1 min.
   Add 100 ml dry white wine...
8. 7 min.
   ...and leave to reduce by 3/4.
9. 1 min.
   Meanwhile, put a non-stick frying pan on high heat. When really hot, add the salmon chunks.
10. 3 min.
    Fry rapidly on all sides. It doesn't matter if they are not cooked through, they just need to be browned.
11. 7 min.
    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.