Salmon blanquette (a very French stew prepared in a veloute sauce) – with or without a Thermomix

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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Serves 4

Active time: 7 minutes – Total time: 30 minutes.

Ingredients:

• 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

Let’s go…

1. Peel and halve one onion, peel and roughly chop 4 carrots. Add all to the TM bowl. Chop for 5 seconds / speed 5. 
2. Add the whisk, one tbsp olive oil and 200g small button mushrooms. Cook for 10 minutes / 90C / Reverse speed low.
3. In the meantime, remove the skin from the salmon and cut the fillets in 2.
4. 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.
5. 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