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.
Although it is just right for the start of summer, it can be made at any time of year.
66 K 3.8/5 (6 reviews)
60 min.
Easy
12 people
9 IngredientsLast modified on: July 3rd 2024
For 12 people, you will need:
- 1
1 litre 50 ml fresh salmon - 2
1 litre 500 ml broad beans - 3
1 litre 500 ml mushrooms - 4
3 onions - 5
12 tablespoons olive oil - 6
300 ml dry white wine - 7
750 ml liquid cream - 8
salt - 9
pepper
Change measures:
Times for this recipe
Preparation: 45 min.
Cooking: 20 min.
All in all: 60 min.
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 1 litre 50 ml fresh salmon into chunks (use fillet and remove any skin, fat and bones).
Stage 2 - 10 min.
Prepare 1 litre 500 ml broad beans.
Stage 4 - 4 min.
Stage 5 - 3 min.
Pour 12 tablespoons olive oil into a large saucepan on medium heat.
When hot, add the mushrooms, salt and pepper and fry until lightly browned.
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.
Cook for 1 or 2 minutes.
Stage 7 - 1 min.
Add 300 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 750 ml liquid cream into the suacepan, then add the salmon and broad beans.
Leave uncovered on low heat to thicken.
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 | 320 RDI=120 % | 270 RDI=30 % | 290 RDI=40 % | 4,930 RDI=250 % | 20,630 RDI: 250 % |
| Per 100 g | 8 RDI=3 % | 7 RDI=1 % | 7 RDI=1 % | 130 RDI=7 % | 560 RDI: 7 % |
| Per person | 30 RDI=10 % | 20 RDI=2 % | 20 RDI=4 % | 410 RDI=20 % | 1,720 RDI: 20 % |
How much will it cost?
- For 12 people : 31.05 €
- Per person : 2.60 €
Change currency: 
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)
Broad beans
Like these other recipes: Broad bean salad with Parmesan, Baby broad beans and peas with rice and mascarpone , Salade Niçoise, Country-style spring pasta, How to prepare broad beans, ... See them all 8
Fresh salmon
Like these other recipes: Pan-fried salmon with white cabbage, Salmon rillettes, Salmon with sorrel, Salmon and Spinach Gratin, Koulibiak in pie dish, ... See them all 11
Liquid cream
Like these other recipes: Household cake (Gâteau de ménage), Tandoori-flavoured chicken with leeks, Chicken with spinach in a cream sauce , Vegetable rosette tart, Rosemary steamed fish, ... See them all 165
Mushrooms
Like these other recipes: Kérinou slices, Chicken and mushroom brik rolls, Mushrooms à la grecque, Polenta with artichokes and mushrooms, Smoked haddock and leek fondue tartines, ... See them all 61
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