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Instructions:
1. Poach the Salmon:
Begin by preparing the salmon. In a large pot, add the water along with the carrot, onion, bay leaf, peppercorns, and salt. Bring the water to a gentle boil and then reduce to a simmer. Gently place the salmon fillets into the pot, skin-side down if they have skin.
Let the salmon cook in the simmering water for about 10-12 minutes, or until the fish is just cooked through and flakes easily when tested with a fork. Once done, carefully remove the salmon from the pot and set it aside to cool. Reserve the cooking liquid (the poaching broth) for the sauce.
2. Prepare the Blanquette Sauce:
In a medium-sized saucepan, melt the butter over medium heat. Once the butter is melted and foamy, add the flour and stir to form a roux. Continue to cook for 1-2 minutes, stirring constantly, to remove the raw flour taste. Be careful not to let it brown.
Gradually add the reserved poaching liquid (fish stock) to the roux while whisking to prevent lumps. Stir in the heavy cream and white wine (if using), then bring the sauce to a gentle simmer. Let it cook for 5-7 minutes, allowing the sauce to thicken slightly.
Add lemon juice, and season with salt and white pepper to taste. The sauce should be smooth, creamy, and velvety.
3. Flake the Salmon:
Once the salmon has cooled enough to handle, use a fork to gently flake it into bite-sized pieces. Be careful to remove any bones or skin if necessary. You can also cut the salmon into small chunks if you prefer a more uniform texture.
4. Assemble the Dish:
Place the flaked salmon into individual serving bowls or small plates. Spoon the creamy blanquette sauce over the salmon, ensuring it is generously covered. The sauce should complement, not overpower, the delicate flavor of the fish.
Garnish the dish with freshly chopped parsley or chives for a touch of color and freshness. You can also drizzle a little extra lemon juice over the top for added brightness, if desired.
5. Serve and Enjoy:
Salmon Blanquette is best served immediately, while the sauce is warm and the salmon is tender. This dish pairs wonderfully with crusty French bread, a simple salad, or even a chilled glass of white wine, such as Sauvignon Blanc or Chardonnay.
Why You’ll Love It:
Salmon Blanquette is the epitome of French culinary elegance, yet it is surprisingly easy to make at home. The poached salmon has a tender texture that melds beautifully with the smooth, creamy sauce. The subtle flavors of the white wine, lemon, and herbs enhance the freshness of the fish without overpowering it, making this appetizer both sophisticated and light.
This dish is perfect for dinner parties, special occasions, or when you want to treat yourself to something exceptional. With just a few ingredients and simple techniques, Salmon Blanquette proves that elegance can come in the form of simplicity.
Tips for Perfection:
- Fresh Salmon: Always use fresh, high-quality salmon for the best results. You can also use salmon fillets with skin for extra flavor.
- Poaching Temperature: Keep the water at a low simmer, not a full boil, to avoid toughening the salmon.
- Make Ahead: The blanquette sauce can be made ahead of time and stored in the fridge. Just reheat gently before serving.
- Extra Flavor: Add a sprig of thyme or dill to the poaching liquid for an extra herbal touch.
Serve this classic French dish, and you’ll have a meal that’s as delightful as it is delicious. Perfect for making any meal feel more special.
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