Salmon blanquette
Salmon, carrots and leeks in a creamy sauce.
Active time25 min
Cooking30 min
Total45 min
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Ingredients
- 200 g carrots
- 150 g leek
- 20 g butter
- 150 ml pouring cream
- 600 g salmon loin
- 300 ml water
- 20 g wheat flour
- 200 ml dry white wine
Preparation
Peel the carrots and cut them into thin rounds. Slit the leek lengthways, wash and thinly slice it. Remove the bones from the salmon and cut the flesh into large cubes.
200 g carrots150 g leek600 g salmon loin- knife
- chopping board
Put the vegetables, wine and the 300 ml of water in a saucepan. Bring to a simmer and cook for 15 minutes.
300 ml water200 ml dry white wine- saucepan
Add the salmon and cook at a gentle simmer for 6 to 8 minutes, until the flesh is opaque and flakes apart. Remove the fish and vegetables with a slotted spoon. Reserve the liquid.
- slotted spoon
- bowl
Melt the butter in a second saucepan. Add the flour, stir for 1 minute, then gradually pour in 300 ml of the cooking liquid, whisking. Cook for 5 minutes, add the cream, then return the fish and vegetables for 1 minute to heat through without boiling.
20 g butter150 ml pouring cream20 g wheat flour- saucepan
- whisk
Allergens
- Fish
- Gluten
- Milk
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration