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