Summer Salmon Blanquette

Step by step recipe:

  1. 10 min.Summer Salmon Blanquette : Photo of step #1
    Cut 350 g fresh salmon into chunks (use fillet and remove any skin, fat and bones).
  2. 10 min.Summer Salmon Blanquette : Photo of step #2
    Shell the broad beans, plunge into boiling water for 3 minutes, then peel.
  3. 10 min.Summer Salmon Blanquette : Photo of step #3
    Peel 200 g mushrooms and chop fairly small.
  4. 4 min.Summer Salmon Blanquette : Photo of step #4
    Prepare and chop 1 onion (this is a spring onion in the photo, as they are in season).
  5. 3 min.Summer Salmon Blanquette : Photo of step #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. 3 min.Summer Salmon Blanquette : Photo of step #6
    Then add the chopped onion and a little more olive oil if necesssary.

    Cook for 1 or 2 minutes.
  7. 1 min.Summer Salmon Blanquette : Photo of step #7
    Add 100 ml dry white wine...
  8. 7 min.Summer Salmon Blanquette : Photo of step #8
    ...and leave to reduce by 3/4.
  9. 1 min.Summer Salmon Blanquette : Photo of step #9
    Meanwhile, put a non-stick frying pan on high heat. When really hot, add the salmon chunks.
  10. 3 min.Summer Salmon Blanquette : Photo of step #10
    Fry rapidly on all sides. It doesn't matter if they are not cooked through, they just need to be browned.
  11. 7 min.Summer Salmon Blanquette : Photo of step #11
    Pour 250 ml liquid cream into the suacepan, then add the salmon and broad beans.

    Leave uncovered on low heat to thicken.
  12. Summer Salmon Blanquette : Photo of step #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.

Source:

A recipe from a magazine.

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