Salmon-Blanquette-with-Vegetables-and-Poulette-Sauce

Salmon Blanquette with Vegetables and Poulette Sauce

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Warm and comforting, Salmon Blanquette with Vegetables and a creamy Poulette Sauce is a delightful twist on the classic blanquette. This dish combines tender salmon fillets with fresh, vibrant vegetables, all coated in a rich, velvety sauce that is subtly tangy from the addition of lemon and egg yolks. Perfect for a cozy dinner, it pairs beautifully with rice or crusty bread.

Ingredients

For the Salmon and Vegetables:

  • 4 salmon fillets (about 150g each)
  • 2 carrots, peeled and sliced
  • 1 leek, cleaned and sliced into rings
  • 1 celery stalk, chopped
  • 1 small onion, finely chopped
  • 1 bay leaf
  • 2 sprigs of thyme
  • 1 liter fish stock or water

For the Poulette Sauce:

  • 40g butter
  • 40g flour
  • 500ml cooking liquid (reserved from poaching the salmon and vegetables)
  • 2 egg yolks
  • 100ml heavy cream
  • Juice of ½ lemon
  • Salt and freshly ground pepper

Instructions

Step 1: Prepare the Salmon and Vegetables

  1. In a large saucepan, bring the fish stock (or water) to a gentle simmer. Add the bay leaf, thyme, onion, and celery. Let the flavors infuse for about 5 minutes.
  2. Add the carrots and leek, simmering for 8–10 minutes until slightly tender.
  3. Gently lower the salmon fillets into the stock, ensuring they are fully submerged. Poach on low heat for 8–10 minutes until the salmon is just cooked through.
  4. Carefully remove the salmon and vegetables with a slotted spoon and set aside. Strain and reserve 500ml of the cooking liquid.

Step 2: Make the Poulette Sauce

  1. In a separate saucepan, melt the butter over medium heat. Stir in the flour to form a roux, cooking for 1–2 minutes without letting it brown.
  2. Gradually whisk in the reserved cooking liquid, ensuring a smooth consistency. Simmer for 5 minutes, stirring regularly, until the sauce thickens.
  3. In a small bowl, whisk together the egg yolks, cream, and lemon juice. Slowly add a ladleful of the hot sauce to temper the egg mixture.
  4. Pour the tempered mixture back into the saucepan, stirring constantly, until the sauce becomes creamy. Do not let it boil. Season with salt and pepper to taste.

Step 3: Assemble and Serve

  1. Arrange the salmon fillets and vegetables on a serving platter or individual plates.
  2. Generously spoon the Poulette Sauce over the top. Garnish with freshly chopped parsley if desired.
  3. Serve immediately with steamed rice or crusty bread on the side.

Pro Tips

  • For a richer flavor, use homemade fish stock.
  • Feel free to substitute salmon with cod or another firm white fish.
  • Add mushrooms for an earthy touch to the blanquette.

Enjoy this hearty and elegant dish that’s perfect for impressing guests or treating yourself to something special!

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