Description
Assiette de blanquette de saumon servie chaude avec des poireaux fondants, des carottes en rondelles et une sauce crémeuse, décorée d’herbes fraîches.
Ingredients
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600 g salmon fillet, skinless and boneless, cut into large cubes
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3 carrots, peeled and sliced into rounds
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2 leeks, washed and sliced
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1 small onion, finely chopped
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2 cloves garlic, minced
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20 g butter
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2 tbsp olive oil
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1 tbsp all-purpose flour
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150 ml dry white wine
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250 ml fish or vegetable broth
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150 ml heavy cream or crème fraîche
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1 tbsp lemon juice
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Fresh thyme, bay leaf, salt, pepper
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Optional: chopped parsley or dill for garnish
Instructions
1. Prep and sauté the vegetables
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In a large pan, heat olive oil and butter over medium heat.
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Add onion, garlic, leeks, and carrots.
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Cook for about 10 minutes, until soft and fragrant but not browned.
🔹 2. Make the white sauce base
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Sprinkle flour over the vegetables and stir to coat (this will help thicken the sauce).
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Pour in the white wine and let it reduce for a few minutes.
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Add the broth, thyme, bay leaf, salt, and pepper. Simmer for 10 minutes.
🔹 3. Add the salmon
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Gently place the salmon cubes into the simmering sauce.
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Cover and cook for 5–7 minutes, until the fish is just cooked through.
🔹 4. Finish the sauce
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Stir in the cream and lemon juice, adjust seasoning.
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Let it warm through (don’t boil) for 2–3 minutes.