Salmon blanquette recipe

  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 745 calories / serving
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In a pan, heat the water over a moderate heat and add the white wine and bring to a simmer. Add the mussels and simmer for three minutes until cooked.

Mussels are cooked when the shell opens. Discard any where the shells remain closed. Remove the mussels from the pan and set aside and retain the cooking liquid. Return the pan over a moderate heat, add the fish stock to the cooking liquid and then reduce by half to concentrate the flavours.

Meanwhile cut the salmon fillets into large pieces and sauté in a frying pan in the olive oil. When browned remove from the pan and drain on kitchen roll. Add the cream to the stock and reduce further and then add the butter to finish.

Add the salmon and the mussels and simmer for eight minutes on a low heat until the salmon is cooked through. Turn into four bowls and garnish with the sliced almonds fresh black pepper and a sprig of flat leaf parsley.

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  • Ingredients

  • 4 large salmon fillets
  • 16 mussels, fresh, prepared
  • 500ml fish stock
  • 200ml water
  • 200ml dry white wine
  • 200ml double cream
  • 25g butter
  • 2tbsp olive oil
  • 40g sliced almonds
  • 4 sprigs flat leaf parsley for garnish
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  • Energy 3093kj 745kcal 37%
  • Fat 61g 87%
  • Saturates 24g 120%
  • Sugars 2g 2%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 3.3g Protein 38.6g Fibre 0g

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