JOUR 16 : VINCENT FERNIOT

Embark on a culinary journey to France with this exquisite Salmon Blanquette featuring mushrooms, peas, and lemon. This comforting and hearty main course blends rich textures and fresh flavors, all encased in a creamy, delectable sauce.

Ingredients

🐟 400g salmon fillets cut into bite-sized cubes
🌻 2 tablespoons sunflower oil
🧂 Fine salt (La Baleine Sea Salt)
🍷 100ml white wine (Conseil Vintage Chardonnay)
🥬 600g leeks finely diced
🥕 480g carrots finely diced
🧅 400g onions finely diced
🍃 240g celery finely diced
🍄 600g sliced mushrooms
🌿 Thyme sprigs 2-3 tied in cheesecloth
🌿 1-2 bay leaves tied in cheesecloth
🌶️ Pinch of peppercorns
🥫 200g peas fresh or frozen
🍚 400g white rice
🧈 50g butter La Baratte Media
🥄 150ml heavy cream Elle & Vire Crème Excellence Professionnelle 35% MG
🌽 2 tablespoons cornstarch Maïzena Fécule de maïs diluted in 2 tablespoons cold water
🍋 Zest of 1 lemon blanched twice

Instructions

1- Prepare the Salmon:

• Dice the salmon fillets into bite-sized cubes.
• In a large sauté pan, heat the sunflower oil over medium heat and sauté the salmon cubes for approximately 3 minutes until they are lightly browned. Remove and set aside.

2- Create the Blanquette Base:

• Discard any excess oil from the pan. Melt 50g of butter and add the sunflower oil back into the pan.
• Add the leeks, carrots, onions, and celery. Sauté until the vegetables are softened but not browned.
• Deglaze the pan by adding the white wine and scraping the bottom to incorporate the browned bits.
• Introduce the sliced mushrooms into the pan and add water until the mixture is submerged.
• Pour in the heavy cream and let the sauce reduce for 5 minutes.
• Tie thyme and bay leaves in cheesecloth and add along with a pinch of peppercorns. Cook for another 5 minutes.

3- Thicken the Sauce:

• Stir in the diluted cornstarch and continue cooking until the sauce reaches the desired thickness.

4- Combine Ingredients:

• Gently fold the sautéed salmon cubes back into the blanquette sauce.
• Add the blanched lemon zest, ensuring an even distribution.
• Season with salt and ground white pepper to taste.
• Remove the cheesecloth containing the thyme and bay leaf.

5- Cook the Peas:

• Boil the peas in salted water for 8-10 minutes. Drain and refresh in cold water.

6- Serve:

• Layer cooked white rice in a serving jar or bowl. Spoon over the creamy salmon blanquette.
• Top with cooked peas and garnish with additional lemon zest and finely sliced leek if desired.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: Approximately 600
Proteins: 35g
Fats: 25g
Carbohydrates: 60g
Equipment:

• Large sauté pan Enodis
• Knife and cutting board
• Cheesecloth
• Serving jars or bowls
• Pot for boiling peas

Cooking Tips

• Ensure salmon cubes are cut uniformly for consistent cooking.
• Blanching lemon zest removes bitterness while enhancing the citrus fragrance.
• Use cheesecloth to easily remove herb sprigs before serving.

#salmon #frenchcuisine #comfortfood #creamy #seafare #dinner #easymade

Enodis: https://www.youtube.com/@EnodisFrance

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Salmon Blanquette