Salmon blanquette (a very French stew prepared in a veloute sauce) – with or without a Thermomix
A blanquette is a ragout of meat usual (clearly not in this case), prepared in a veloute sauce. My absolute favourite recipe that my mum makes is blanquette of veal.
However, veal is not very common or popular here in the UK and a bit of fish is good for you. So we’ve tried this salmon version of blanquette and loved it!
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Active time: 7 minutes – Total time: 30 minutes.
- 4 salmon fillets
- 4 carrots
- 1 onion
- 200g small button mushrooms
- 1 tbsp olive oil
- 100ml white wine
- 2 heaped tbsp flour
- A couple of sprigs of fresh tarragon
- 3 heaped tbsp creme fraiche
- Salt & pepper
- Peel and halve one onion, peel and roughly chop 4 carrots. Add all to the TM bowl. Chop for 5 seconds / speed 5.
- Add the whisk, one tbsp olive oil and 200g small button mushrooms. Cook for 10 minutes / 90C / Reverse speed low.
- In the meantime, remove the skin from the salmon and cut the fillets in 2.
- Add 100 ml white wine, 2 heaped tbsp flour, the tarragon leaves, salt and pepper and the salmon to the TM bowl. Cook for 10 minutes / 90C / Reverse speed low.
- Add 3 heaped tbsp creme fraiche. Cook for a further 3 minutes / 90C / reverse speed low.
Serve with rice, baked potatoes, or steamed vegetables.
Delicious. Bon appetit x