Salmon blanquette

[Harvey]

Salmon blanquette Ingredients: 25 cl of - crème fraîche - 10 g of - butter, pepper, salt - 800 g of - salmon without skin - 250 g of - button mushrooms - 2 - shallots - 0.5 - lemon - 1 - egg yolk - 25 cl of - fish stock.
Utensils： 1 knife knives - 1 frying pan - 1 saucepan - 1 brush - 1 salad bowl 1 Wooden spoon 1 Electric slow cooker 1 cutting board cutting boards - 1 kitchen scales -

Total time:
30 min
Preparation:
10 min -
Cooking:
20 min
Phase 1
Cut the salmon into large piecess cubes.


Phase 2
Peel then slice the shallots.


Phase 3
Wipe the mushrooms, then slice them.


Phase 4
In a frying pan, melt the butter and sweat the mushrooms for 5 minutes.


Phase 5
Add the shallots and brown for 2 minutes.


Phase 6
Add the cubed salmon, then the fish stock. Salt and pepper.


Phase 7
Cook covered for 10 minutes, stirring regularly (be careful, the salmon cooks quite quickly).


Phase 8
Mix the egg yolk with the crème fraîche, then add the lemon juice.


Phase 9
Pour this cream into the salmon preparation and simmer over very low heat for 2 to 3 minutes without boiling.


Phase 10
It’s ready.


Phase 11
You can also add some shrimp and scallops to improve your sauce.