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.
43K 4 4.3
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Last modified on: July 5th 2015

Keywords for this recipe:BlanquetteCreamyFishSalmonSautéed vegetables
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
43 min.16 min.59 min.
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Step by step recipe


Stage 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).

Stage 2 - 10 min.
Summer Salmon Blanquette : Photo of step #2
Shell the broad beans, plunge into boiling water for 3 minutes, then peel.

Stage 3 - 10 min.
Summer Salmon Blanquette : Photo of step #3
Peel 200 g mushrooms and chop fairly small.

Stage 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).

Stage 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.

Stage 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.

Stage 7 - 1 min.
Summer Salmon Blanquette : Photo of step #7
Add 100 ml dry white wine...

Stage 8 - 7 min.
Summer Salmon Blanquette : Photo of step #8
...and leave to reduce by 3/4.

Stage 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.

Stage 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.

Stage 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.

Stage 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.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,395 Kcal or 10,027 Kj115 gr101 gr170 gr
120 %44 %10 %26 %
Per 100 g
Energetic valueProteins CarbohydratesFats
151 Kcal or 632 Kj7 gr6 gr11 gr
8 %3 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
599 Kcal or 2,508 Kj29 gr25 gr43 gr
30 %11 %2 %6 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 12.04 €
  • Per person : 3.01 €

Change currency:

Note : These prices are only approximate.
Source
A recipe from a magazine.
This recipe uses (among others)
Broad beansBroad beans: You can check-out other recipes which use it, like for example: Broad bean salad with Parmesan, Rabbit with mustard, Salade Niçoise, Vegetable pie, ... All
Fresh salmonFresh salmon: You can check-out other recipes which use it, like for example: Salmon "en papillote" with small vegetables, Salmon and Spinach Gratin, Seafood rice salad, Pan-fried salmon with white cabbage, Salmon rillettes, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Household cake (Gâteau de ménage), Eggs en Cocotte à la Française, Mushrooms on toast, French style, Pistachio panna cotta with custard, Vegetable rosette tart, ... All
MushroomsMushrooms: You can get more informations, or check-out other recipes which use it, for example: Lumberjack turnovers, Rustic chicken and mushroom pie, Quick flaky pizza, Vol-au-vent, Rabbit civet "à la normande", ... All
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