Blanquette de Saumon is a luxurious and comforting French dish that transforms salmon into a rich, velvety stew with delicate vegetables and a creamy sauce. Traditionally made with veal, this seafood adaptation maintains the elegance of the original while offering a lighter, more delicate flavor. Perfect for a cozy dinner, this dish pairs wonderfully with a glass of white wine and crusty bread.
Ingredients
• 3 carrots, peeled and sliced
• 1 leek, cleaned and chopped
• 600 ml water
• 2 bay leaves
• 20 g butter
• 1 onion, finely chopped
• 1 shallot, finely chopped
• 40 g butter
• 40 g flour
• 100 ml heavy cream
• 250 g salmon, cut into cubes
• Fresh chives, for garnish
Instructions
Start by cooking the carrots and leeks in 600 ml of water with bay leaves. Let simmer for about 20 minutes, then strain and reserve the broth. In a separate pan, melt 20 g of butter and sauté the onion and shallot until translucent. In another saucepan, melt 40 g of butter, stir in the flour, and cook for one minute to create a roux. Gradually add the reserved vegetable broth, stirring continuously, until the sauce thickens. Reduce heat and add the heavy cream.
Gently place the salmon into the sauce and let it cook until tender. Stir in the sautéed vegetables and let everything come together for a few minutes. Garnish with fresh chives and serve hot.
Why This Recipe Works
The slow-cooked vegetables infuse the dish with a subtle sweetness, while the creamy sauce enhances the rich texture of the salmon. The balance of flavors and the delicate herbs make this a refined yet easy-to-make dish that will impress at any meal.
