Salmon Blanquette

Name: Salmon Blanquette
Total time: 900 s
Yield: Serves 2 servings
Ingredients: 2 salmon fillets; 1/2 cup rice (about 100 grams); 1 cup fish stock (about 250 ml); 1 egg yolk; 1 tablespoon crème fraîche; 1 1/2 tablespoons butter (about 20 grams); 2 1/2 tablespoons flour (about 20 grams); 1 shallot

Cuistorando @cuistorando

Salmon Blanquette

Cuistorando @cuistorando

Saved

Ingredients

15 minutes

Serves 2 servings

2salmon fillets
1/2 cuprice (about 100 grams)
1 cupfish stock (about 250 ml)
1egg yolk
1 tablespooncrème fraîche
1 1/2 tablespoonsbutter (about 20 grams)
2 1/2 tablespoonsflour (about 20 grams)
1shallot

Saved

Steps

15 minutes

1

Remove the skin from the salmon fillets and cut them into pieces. Poach the pieces in boiling fish stock for 10 minutes. Set aside.
2

While the salmon is cooking, cook the rice in a large pot of boiling salted water. Drain and set aside.
3

Melt the butter, add the flour, and mix well. Gradually add 3/4 cup fish stock (about 200 ml), stirring constantly, and let the sauce thicken over low heat. Remove from heat, then add the egg yolk and crème fraîche, mixing vigorously.
4

Place the rice in the center of a plate, arrange the salmon pieces on top, and pour the sauce over them.