Succulent Salmon Blanquette

Salmon blanquette is a classic among fish dishes. Here’s a recipe to make one that’s sure to please. One of the most famous dishes! Rich and creamy as we like it.

Ingredients
4 salmon steaks
60 g of butter
3 carrots
30 cl of vegetable stock
2 leek whites, thinly sliced
40 cl of fresh cream
1 shallot
juice of one lemon
1 tablespoon of parsley
1 tablespoon of flour
2 tablespoons of mustard
Pinches of salt and pepper to taste
Preparation
Start preparing the succulent salmon blanquette by dicing the salmon steaks.
Cut the clean, peeled carrots into thin slices.
Bring the carrot slices to a boil for about 20 minutes.
Mince the leek whites and boil them in turn for 5 minutes.
Fry the shallot, sliced leek whites, diced salmon and sliced carrots in one third of the butter until golden.
Melt the remaining butter in a saucepan, then add the flour.
Add broth and stir.
Add the crème fraîche and mustard.
Stir again. Add pinches of salt and pepper to taste, then the parsley.
Add the cream and mustard mixture to the salmon.
Pour in lemon juice.