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Salmon blanquette pairs pan-seared salmon cubes with glazed vegetables in a Dijon mustard and cream sauce. Fast cooking, 15 minutes total. Separate vegetable cooking keeps texture. Tangy mustard balances the richness.
Cut the salmon into regular cubes. Keep chilled. Peel and wash the vegetables. Cut the carrots into batons and the patty pan squash into cubes. Cook the vegetables separately in a large volume of salted boiling water. Cool them in ice water as soon as cooking is done. In a pan, heat the butter with the poultry stock. Glaze the vegetables. Salt and pepper. In a saucepan, reduce the cream for a few minutes. Add the mustard and let simmer. Pan-fry the salmon in a little olive oil. Salt and pepper. Mix the salmon and vegetables with the mustard sauce. Decorate with a few sprigs of parsley.
A chef's advice
Salmon blanquette is best in spring or early summer when first squash arrives at market and cream feels too heavy in the kitchen. Easy weekday cooking, nothing tricky, just organization: boil vegetables in the morning, store them, finish the salmon in 20 minutes at dinner. Blanquette comes from 19th century bourgeois cooking, always white roux and cream base. Here we rework it with salmon instead of traditional white fish that would dissolve in sauce.
Serve with basmati rice or simple fresh pasta, nothing heavy. Wine-wise, a Sancerre or Chablis holds up well to the tangy mustard. Light red like Beaujolais village works too if you prefer. What matters is acidity so wine doesn't get lost in cream.
For vegetables, smart picks: firm spring green beans, lightly blanched cauliflower (not overcooked), and pearl onions while they're around. Pearl onions glazed add gentle sweetness. Real balancing act, acid, sweet, fat, no single ingredient forced.
Frequently asked questions
Can I swap Dijon mustard for whole grain mustard?
Yes, but the sauce changes. Dijon is smoother, less acidic. You lose the grain texture and slight bitterness that structure the dish. If switching, use strong Dijon, not mild.
How long does salmon blanquette keep in the fridge?
3 days max. Cream holds fine, but cooked salmon dries out fast. Don't freeze it: salmon loses texture when thawed. Better to eat fresh or gently reheat the next day.
How do I prevent the mustard cream sauce from breaking?
Key: reduce cream alone for 2–3 minutes over medium heat, then add mustard and simmer gently without boiling. Only a gentle bubble, never a rolling boil. If it breaks, whisk quickly off heat with a splash of cold cream.
You enjoyed this recipe of blanquette de saumon?
Discover other recipes of salmon, or browse the fishes category. This dish pairs well with Meursault and Saint-Joseph.
Blanquette de saumon4.5/5
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AFTouch Cuisine
Blanquette de saumon
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