38min 4 ppl
Salmon Blanquette
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 12 steps
Medium: 31–60 min or 7–12 steps
610 kcalper person
Protein 44g
Carbs 18g
Fats 36g
About this dish
Salmon chunks poach gently in a white wine and fish stock court-bouillon alongside classic mirepoix vegetables, and that fragrant poaching liquid becomes the base of a silky velouté finished with crème fraîche, egg yolk and lemon. A true blanquette liaison — not just a cream sauce — is what gives this dish its glossy, ivory finish.
Allergy Info
Dairy, Gluten, Eggs, Sulphites, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Button Mushroomsquartered200 g
- Carrotsmedium, peeled and cut into 1cm rounds2
- Celerycut into 1cm slices2 stalk(s)
- Leekmedium, white and light green parts only, cut into 1cm rounds1
- Onionmedium, finely diced1
- Garlic Clovesminced2
- Lemonzested and juiced1
- Flat-Leaf Parsleyfinely chopped10 g
Fish & Seafood
- Salmon Filletskin removed, cut into 5cm chunks800 g
Dairy & Eggs
- Unsalted Butter40 g
- Crème Fraîche150 ml
- Egg Yolkslarge2
Tins & Jars
- Fish Stock500 ml
Dried Goods
- Plain Flour40 g
Spices & Seasonings
- Bouquet Garnibay leaf, thyme sprigs, parsley stems, tied1
- Fine Sea Salt1 tsp
- White Pepper1/2 tsp
Oils & Condiments
- Dry White Wine750 ml
Utensils
- Wide saucepan or sauté pan
- Slotted spoon
- Fine-mesh sieve
- Jug
- Small bowl
- Whisk
- Sharp knife
- Cutting board
- Meat thermometer
Method
1
Cut the salmon into 5cm chunks and season lightly with salt and white pepper; refrigerate until needed.
Approx. 10 minutes
2
Quarter the mushrooms, peel and slice the carrots, slice the celery and leek, dice the onion, and mince the garlic. Tie the bouquet garni.
Approx. 10 minutes
3
Separate the egg yolks into a small bowl and whisk together with the crème fraîche and lemon zest; set aside.
Approx. 2 minutes
4
Combine the white wine, fish stock, carrots, celery, leek, onion, garlic and bouquet garni in a wide saucepan or sauté pan. Bring to a gentle simmer over medium heat, then cook for 12 minutes until the vegetables are just tender.
Approx. 12 minutes
5
Add the salmon chunks to the simmering court-bouillon in a single layer. Poach over low heat for 6–8 minutes until the salmon reaches an internal temperature of 63°C — use a meat thermometer and check every piece. Remove the salmon carefully with a slotted spoon and set aside, covered loosely with foil.
Approx. 8 minutes
6
Add the mushrooms to the poaching liquid and cook over medium heat for 4 minutes until just tender. Remove the mushrooms with a slotted spoon and add them to the salmon. Remove and discard the bouquet garni.
Approx. 4 minutes
7
Strain the poaching liquid through a fine-mesh sieve into a jug, pressing the solids to extract maximum flavour. Reserve the cooked vegetables separately.
Approx. 3 minutes
8
Melt the butter in the same pan over medium heat. Add the flour and stir constantly for 2 minutes, cooking out the raw flour taste until the roux smells lightly nutty but has not taken on any colour.
Approx. 2 minutes
9
Remove the pan from the heat and gradually whisk in the strained poaching liquid, about 150ml at a time, whisking thoroughly between additions until fully smooth. Return to medium heat and stir continuously for 5 minutes until the sauce is thick enough to coat the back of a spoon.
Approx. 5 minutes
10
Reduce the heat to the lowest setting. Whisk two ladlefuls of the hot sauce into the crème fraîche and egg yolk mixture to temper it, then pour the tempered liaison back into the pan, stirring constantly; do not allow the sauce to boil from this point or the egg yolks will curdle.
Approx. 3 minutes
11
Return the reserved vegetables, mushrooms and salmon to the pan. Stir gently to coat everything in the sauce and warm through for 2 minutes over low heat.
Approx. 2 minutes
12
Add the lemon juice, taste, and adjust seasoning with salt and white pepper. Scatter with chopped parsley and serve immediately with steamed rice or crusty bread.
Approx. 1 minutes
