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Summer Salmon Blanquette

Name: Summer Salmon Blanquette
Prep time: 43 min
Cook time: 16 min
Total time: 59 min
Yield: 4 people
Cuisine: French
Ingredients: 350 g fresh salmon; 500 g broad beans; 200 g mushrooms; 1 onion; 4 tablespoons olive oil; 100 ml dry white wine; 250 ml liquid cream; salt; pepper

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.

85 K 3.8/5 (6 reviews)

60 min.

Easy

12.05 €

4 people

9 Ingredients

Last modified on: July 3^rd 2024

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 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.

Cut 350 g fresh salmon into chunks (use fillet and remove any skin, fat and bones).

Stage 2 - ⌛ 10 min.

Prepare 500 g broad beans.

Stage 3 - ⌛ 10 min.

Prepare 200 g mushrooms and cut them into small pieces.

Stage 4 - ⌛ 4 min.

Prepare and chop 1 onion (this is a spring onion in the photo, as they are in season).

Stage 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.

Stage 6 - ⌛ 3 min.

Then add the chopped onion and a little more olive oil if necesssary.

Cook for 1 or 2 minutes.

Stage 7 - ⌛ 1 min.

Add 100 ml dry white wine...

Stage 8 - ⌛ 7 min.

...and leave to reduce by 3/4.

Stage 9 - ⌛ 1 min.

Meanwhile, put a non-stick frying pan on high heat. When really hot, add the salmon chunks.

Stage 10 - ⌛ 3 min.

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.

Pour 250 ml liquid cream into the suacepan, then add the salmon and broad beans.

Leave uncovered on low heat to thicken.

Stage 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.

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 recipe	120 RDI=40 %	100 RDI=10 %	170 RDI=30 %	2,400 RDI=120 %	10,030 RDI: 120 %
Per 100 g	7 RDI=3 %	6 RDI=1 %	10 RDI=2 %	150 RDI=8 %	630 RDI: 8 %
Per person	30 RDI=10 %	30 RDI=2 %	40 RDI=6 %	600 RDI=30 %	2,510 RDI: 30 %