Salmon stew
To ensure success with this recipe, carefully measure the ingredients and prepare them before you begin. It's also important to respect the cooking time and temperature, so follow the steps described below. .
Ingredients :
1.2 KG OF SALMON FILLET
400g of chanterelle mushrooms (or whatever mushrooms you have at home)
60 CL OF LIQUID CREAM
80g of butter
30g of flour
1 EGG YOLK
40 cl of fish stock (optional)
4 tablespoons of whole-grain mustard
SALT AND PEPPER FROM THE MILL
Preparation :
Cut the salmon into large cubes.
Wipe the chanterelles with a damp cloth. In a sauté pan, sweat the mushrooms in 50g of butter for 5 minutes.
Add the salmon, half of the court-bouillon, pepper and cook for 10 minutes over low heat.
In a saucepan, melt the remaining butter and add the flour all at once, mix quickly by stirring, then pour in the remaining stock while whisking vigorously.
When the sauce has thickened, add the cream, the mustard and give it a twist of the pepper mill.
Remove from heat, add the egg yolk and whisk.
Pour into the salmon mixture and simmer for 3 minutes.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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