Summer Salmon Blanquette


Summer Salmon Blanquette
This simple blanquette is a creamy dish of pan-fried salmon chunks with fresh broad beans and mushrooms.

Although it is just right for the start of summer, it can be made at any time of year.
70 K 3.8/5 (6 reviews)
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Last modified on: July 3rd 2024
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 45 min.
Cooking: 20 min.
All in all: 60 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Summer Salmon Blanquette
Cut 350 g fresh salmon into chunks (use fillet and remove any skin, fat and bones).

Stage 2 - 10 min.
Summer Salmon Blanquette
Prepare 500 g broad beans.

Stage 3 - 10 min.
Summer Salmon Blanquette
Prepare 200 g mushrooms and cut them into small pieces.

Stage 4 - 4 min.
Summer Salmon Blanquette
Prepare and chop 1 onion (this is a spring onion in the photo, as they are in season).

Stage 5 - 3 min.
Summer Salmon Blanquette
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.

Stage 6 - 3 min.
Summer Salmon Blanquette
Then add the chopped onion and a little more olive oil if necesssary.

Cook for 1 or 2 minutes.

Stage 7 - 1 min.
Summer Salmon Blanquette
Add 100 ml dry white wine...

Stage 8 - 7 min.
Summer Salmon Blanquette
...and leave to reduce by 3/4.

Stage 9 - 1 min.
Summer Salmon Blanquette
Meanwhile, put a non-stick frying pan on high heat. When really hot, add the salmon chunks.

Stage 10 - 3 min.
Summer Salmon Blanquette
Fry rapidly on all sides. It doesn't matter if they are not cooked through, they just need to be browned.

Stage 11 - 7 min.
Summer Salmon Blanquette
Pour 250 ml liquid cream into the suacepan, then add the salmon and broad beans.

Leave uncovered on low heat to thicken.

Stage 12
Summer Salmon Blanquette
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.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: A recipe from a magazine.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe120 RDI=40 %100 RDI=10 %170 RDI=30 %2,400 RDI=120 %10,030 RDI: 120 %
Per 100 g7 RDI=3 %6 RDI=1 %10 RDI=2 %150 RDI=8 %630 RDI: 8 %
Per person30 RDI=10 %30 RDI=2 %40 RDI=6 %600 RDI=30 %2,510 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Fish, Sulfites, Milk
How much will it cost?
  • For 4 people : 12.05 €
  • Per person : 3.05 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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