Salmon Blanquette
Dairy-free, gluten-free.
Bonjour and welcome to recipe no. 1.
A quick, healthy, and flavorful recipe for those nights when you want a good meal without spending hours in the kitchen. This lightened-up take on salmon blanquette is ready in under 30 minutes. Hope you love it as much as I do!
Salmon Blanquette
Blanquette de Saumon
Ingredients
Serves 4 to 6:
150 ml fish stock (homemade or store-bought)
1 to 2 shallots
4 to 6 large white mushrooms
5 g butter
4 to 6 salmon fillets (or trout)
Cherry tomatoes (as desired)
Salt and pepper
1 egg yolk
150 ml soy cream (or coconut, oat, rice, or almond cream — or heavy cream for a classic dairy version)
1/2 lemon
Fresh coriander (or parsley, or dill — optional)
Instructions
If you're using store-bought fish stock: prepare it according to the instructions on the packaging.
Finely slice 1 or 2 shallots, and 4 to 6 mushrooms that have been washed and patted dry.
In a sauté pan over medium heat: melt 5 g of butter.
Add the mushrooms and cook them for about 10 minutes, stirring regularly, until they release their moisture.
Add the shallots and sauté until they’re lightly golden.
Add the whole salmon fillets, cherry tomatoes, one or two handfuls of fresh spinach, pour in 150 ml of fish stock, season with salt and pepper.
Cover the pan, reduce the heat, and let it simmer for about 10 minutes, stirring occasionally and checking the doneness of the salmon.
In a bowl, mix 1 egg yolk, 150 ml of soy cream, and the juice of half a lemon.
Once the salmon is cooked, stir this mixture into the pan.
Let everything simmer for another 3 minutes over very low heat.
When ready to serve, sprinkle with freshly chopped coriander.
Thank’s for reading, let me know what you thought in the comments!