Recipe: Blanquette de saumon

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.