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The Original Salmon: a Royal Blanquette that Enhances Fusion Cuisine
The blanquette with royal salmon stands out as a true revisited delight marking a turning point in modern gastronomy. This salmon version, less conventional but just as tasty, perfectly embodies the revisited delights promising an explosion of Atlantic flavors in every bite.
Why choose a salmon version rather than the traditional blanquette?
The traditional salmon, rich in omega-3 and flavorful, advantageously replaces veal for several reasons:
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- Ease of cooking: the delicate flesh of salmon cooks quickly and evenly, significantly reducing kitchen time.
- Unique taste: salmon brings a marine sweetness that perfectly pairs with the classic ingredients of a blanquette, giving a new gustatory dimension.
- Lightness: compared to red meat, this version is lighter, suited to contemporary dietary trends seeking to combine pleasure and lightness.
- Originality: it renews an ancestral recipe without distorting it, appealing to curious gastronomy enthusiasts.
This recipe is therefore a bold mix between tradition and culinary innovation, perfect for amateur chefs as well as seasoned fusion cuisine aficionados.
Essential ingredients for a tasty and creamy salmon blanquette
To prepare the The Original Salmon, you need to gather simple, fresh, and quality ingredients. Here is what composes this flagship recipe:
- 800 g fresh salmon: skinless, in large cubes to keep a melting texture.
- 25 cl fresh cream: for a creamy and delicate sauce.
- 10 g unsalted butter: to sauté mushrooms and shallots.
- 250 g button mushrooms: providing texture and umami, the base of Atlantic flavors.
- 2 shallots: finely chopped, ideal to subtly enhance the taste.
- Juice of half a lemon: to balance the richness of the cream with a tangy touch.
- 1 egg yolk: essential to thicken the sauce and give it its velvety texture.
- 25 cl fish stock or vegetable broth: aromatic base that intensifies the depth of flavors.
This bouquet of ingredients allows you to make a dish that favors finesse and softness, with that little maritime twist that characterizes the revisited royal blanquette.
Key steps to succeed in a salmon blanquette worthy of a chef
This preparation is for all those who want to combine speed and refined flavors. In just about thirty minutes, your Reinvented Classic is ready:
- Prepare the salmon: remove the skin and cut into large cubes to preserve the pieces during cooking.
- Slice shallots and mushrooms: a key step to extract maximum flavor.
- Sweat the mushrooms then the shallots: in the unsalted butter, until lightly colored.
- Add the salmon and stock: salt, pepper, cover, and let simmer about 10 minutes stirring gently to avoid crushing the pieces.
- Prepare the liaison: mix fresh cream, lemon juice, and egg yolk in a bowl, then incorporate this sauce into the pan.
- Finish cooking: let simmer 2 to 3 minutes to get a perfect velvety texture.
The secret lies in the softness of cooking and the attention given to not breaking the salmon too much, a crucial aspect of the Revisited Delights that delight demanding palates.
Gourmet pairings: how to enhance the salmon blanquette
To accompany this creamy marvel, the trend is simple but effective, highlighting the main dish without overloading it:
- Plain white rice: classic and sober, it perfectly absorbs the delicate sauce.
- Flavored rice: infused with thyme and bay leaf, for an aromatic touch that awakens the taste buds.
- Steamed vegetables: like asparagus or green beans, adding freshness and balance.
- A glass of dry white wine: ideal to magnify the marine nuances of the recipe.
These choices show that the royal salmon blanquette is not just a dish, it becomes a complete sensory experience, rooted in modernity and traditional craftsmanship.
Blanquette au saumon
4
servings30
minutes40
minutes300
kcalSavourez ce plat traditionnel français revisité avec du saumon.
Ingrédients
500 g filets de saumon
200 g champignons de Paris
1 l fumet de poisson
100 ml crème fraîche épaisse
50 g beurre
1 carotte
1 oignon
2 jaunes d’œufs
3 brins de persil
1 bouquet garni
60 g farine
2 c. à soupe huile d’olive
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1 cuillère à café sel
1/2 cuillère à café poivre
Instructions
- Peel and finely dice the onion and carrot into small regular cubes.
- In a large pot, heat the olive oil and sauté the onion and carrot until tender.
- Add the sliced mushrooms and continue cooking until their water has evaporated.
- Sprinkle with flour, mix well to coat the vegetables, then pour in the fish stock.
- Add the bouquet garni, increase heat and bring to a boil. Then reduce heat and let simmer for 10 minutes.
- Cut the salmon fillets into large pieces, then add them to the pot. Cook over low heat for 10 minutes.
- In a bowl, mix the egg yolks and the cream. Pour this mixture into the pot off the heat while stirring constantly.
- Add the butter, salt, pepper, and mix again. Heat gently without boiling to thicken the sauce.
- Serve the salmon blanquette on plates, sprinkle with chopped parsley and serve hot.
Video
Notes
- Add a splash of lemon juice just before serving: it awakens the sauce, balances the sweetness of the salmon, and gives your blanquette an elegant freshness.
Nutrition Facts
- Total number of serves: 4
- Calories: 600kcal
- Cholesterol: 150mg
- Sodium: 700mg
- Potassium: 900mg
- Sugar: 5g
- Protein: 40g
- Calcium: 80mg
- Iron: 3mg
- Thiamin: 0.2mg
- Riboflavin: 0.3mg
- Niacin: 10mg
- Folate: 60mg
- Biotin: 10mg
- Phosphorus: 350mg
- Iodine: 30mg
- Magnesium: 80mg
- Zinc: 2mg
- Selenium: 40mg
- Copper: 0.2mg
- Manganese: 0.5mg
- Chromium: 0.02mg
- Molybdenum: 25mg
- Chloride: 700mg
