Salmon blanquette
For a creamier dish, substitute the flour by cornstarch, your slamon blanquette will be even more delicious.
1. Cut the salmon fillets into cubes. Peel, wash and slice the carrots. Boil them in a pot of salted water for 20 minutes. Wash and chop the spring onion.
2. Melt 20 g of butter in a pan and fry the spring onions, drained carrots and the salmon cubes for 5 minutes while stirring.
3. Melt 40 g of butter in a saucepan and add flour. Mix and pour the stock. Leave to thicken then incorporate the liquid cream and the mustard. Salt. Sprinkle parsley.
4. Preheat the oven at 180°C (th. 6). Divide the carrots and half of the spring onions into 6 small pots. Add the salmon cubes and cover with cream. Sprinkle the rest of the spring onions. Grate the 5-pepper mix in each pot. Bake for 10 to 15 minutes. Sprinkle with lemon juice. Serve immediately with rice.
Photo credit: Sucré Salé
