BLANQUETTE OF FISH
Portions : 4 - Preparation time : 10 minutes - Cooking time : 25 minutes
Ingredients
- 500 ml (2 cups) salmon, cubed
- 500 ml (2 cups) eagle or other white fish, cubed
- 500 ml (2 cups) leek, thinly sliced
- 500 ml (2 cups) carrot, sliced
- 250 ml (1 cup) celery, diced
- 60 ml (4 tbsp.) butter
- 90 ml (6 tbsp) flour
- 250 ml (1 cup) dry white wine
- 250 ml (1 cup) 35% cream
- 750 ml (3 cups) vegetable broth or fish stock
- 250 to 500 ml (1 to 2 cups) button mushrooms, cubed
- 30 ml (2 tbsp.) white wine vinegar
- 5 ml (1 tsp.) turmeric powder
- 15 ml (1 tbsp.) herbes de Provence blend
- 60 ml (4 tbsp.) dill, chopped
- Salt and pepper to taste
Garnish
- Pasta or rice of your choice
Preparation
- In a hot saucepan over medium heat, sauté leek, carrot and celery in melted butter for 5 minutes.
- Then add the flour, stir and cook for a further 3 minutes.
- Deglaze with white wine, once slightly evaporated, add cream, vegetable stock, mushrooms, vinegar, turmeric and herbes de Provence and cook for 10 minutes over low heat.
- Season fish cubes with salt and pepper.
- Add the fish cubes to the preparation and continue cooking, covered, for 3 to 4 minutes. Check seasoning.
- Add dill just before serving, accompanied by rice or pasta.
