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.
75 K 3.8/5 (6 reviews)
60 min.
Easy
4 people
9 IngredientsLast modified on: July 3rd 2024
For 4 people, you will need:
- 1
1 ½ cup fresh salmon - 2
2 cups + 2 tablespoons broad beans - 3
2 cups + 2 tablespoons mushrooms - 4
1 onion - 5
4 tablespoons olive oil - 6
½ cup dry white wine - 7
1 cup 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 ½ cup fresh salmon into chunks (use fillet and remove any skin, fat and bones).
Stage 2 - 10 min.
Prepare 2 cups + 2 tablespoons broad beans.
Stage 4 - 4 min.
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.
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 ½ cup 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 1 cup 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 | 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 % |
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)
Broad beans
Like these other recipes: Rabbit with mustard, Baby broad beans and peas with rice and mascarpone , Vegetable pie, Small green vegetables in Mornay sauce, How to prepare broad beans, ... See them all 8
Fresh salmon
Like these other recipes: Salmon and leek fondue tart, Salmon "en papillote" with small vegetables, Salmon rillettes, Salmon chard rolls, Pan-fried salmon with white cabbage, ... See them all 11
Liquid cream
Like these other recipes: The strange gratin, Celeriac in cream and mustard sauce, Chocolate mug cake, Paris flan filling, Fillets of sole Dieppoise, ... See them all 170
Mushrooms
Like these other recipes: Crunchy courgette and mushroom salad, Mushroom and artichoke omelette, Kérinou slices, Stuffed mushrooms au gratin, Fillets of sole Dieppoise, ... See them all 62
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