Salmon blanquette

An unexpected journey to Lyon, a cooking magazine bought quickly at the station right before the train departure, a craving for fish, and more particularly salmon, and here is the “Salmon blanquette” recipe that I found in my magazine! (lucky me! 😛 )

Ingredients for 4 portions:

• 800 g of salmon filets (skinned)
• 300 g of scallion onions
• 300 g of button mushrooms
• 60 g of butter
• 18 cl of dry white wine
• 15 cl of crème fraiche
• 1 tablespoon of flour
• 1 tablespoon of mustard
• Cooking oil
• Salt, pepper
• 8 sprigs of chervil (optional)

Times:

• Preparation: 30 mins
• Cooking: 20 mins
• Rest: none

1- Wash the onions, put them into a pan and add water until they are covered. Add 15 grams of butter and let it boil until the water evaporates (about 10 minutes). Set aside.

2- Wash and cut the mushrooms in quarters, pour the lemon juice over them, and cook them for 10 minutes with 20 grams of butter. Set aside.

3- Boil the wine in a separate deep pan, and put aside. Put the remaining butter (25 grams) in another pan over low heat and once it is melted, add all the flour while stirring vigorously. It should form a dough, which doesn’t stick to the pan. Then remove from the heat and add the wine little by little while stirring constantly (like a béchamel sauce).

4- Put back over low heat and leave for 5 minutes while stirring regularly. Then add the crème fraiche, the mustard, salt and pepper, and mix until combined. Set aside in a sauce recipient.

5- Preheat the oven at 220 Celsius degrees. Chop the salmon into chunks and put them into a greased oven dish. Pour evenly one tablespoon of oil, some salt and pepper, cover with kitchen foil and place in the oven for 15 to 20 minutes.

6- Last but not least, this dish is very good with white rice: put a little bit of rice into large individual bowls, cover with the salmon, the mushrooms mix, and the onions, then pour a little bit of wine sauce all over, and decorate with some chervil leaves.