Traditional salmon blanquette recipe

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 423 calories / serving
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Heat a large saucepan over a high heat for 1 minute, then reduce the heat a little and add the mussels and white wine. Cover and let the steam cook the mussels for 3-4 minutes. Drain and discard any mussels that haven't opened during cooking. Remove the mussels from their shells carefully and reserve to one side in a bowl.

Meanwhile, melt the butter in a saucepan over a medium heat and whisk in the flour to make a roux.

Cook the roux for 1-2 minutes, stirring occasionally, then whisk in the milk in a slow, steady stream until you have a thickened sauce. Simmer for a few minutes, then season to taste with the nutmeg and seasoning.

Add the salmon to the sauce and poach for 8-10 minutes over a low heat. Add the mussels back to the sauce to warm through. Spoon into serving bowls and garnish with black pepper and a sprig of parsley before serving.

  • Ingredients

  • 400g skinless salmon fillet, cubed
  • 375g mussels, beards removed and cleaned
  • 150ml white wine
  • 25g plain flour
  • 25g butter
  • 700ml milk
  • pinch of nutmeg
  • salt
  • pepper
  • sprig of parsley leaves, to garnish
  • Energy 1770kj 423kcal 21%
  • Fat 21g 30%
  • Saturates 7g 37%
  • Sugars 9g 10%
  • Salt 1.3g 21%

of the reference intake
Carbohydrate 15.7g Protein 38.2g Fibre 0.4g


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