Salmon Stew With Violet Mustard and Fresh Mint
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 45 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- Gray shallots to taste
- 1 Tbsp.(15 mL) butter*
- 1/4 cup (60 mL) white wine
- 1 1/2 cup (375 mL) fish stock
- 2 Tbsp. ( 30 mL) flour*
- 1/2 cup (125 mL) cream 35 %
- 1/4 cup (60 mL) Brive violet mustard or moutarde de Meaux
- 100 g (3 1/2 oz.) carrots, cut into sticks
- 100 g (3 1/2 oz.) baby string beans
- 10-12 Irresistibles small round potatoes*
- 60 mL (1/4 tasse.) fennel, diced
- 3 1/2 oz (100 g) sweet peas
- 1 1/2 lbs (675 g) Atlantic salmon, in 1 inch (2,5 cm) cubes
- 2 Tbsp.( 30 mL) fresh mint, chopped
Preparation
Sweat the shallots in butter.
Add the wine and reduce by half. Add the fish stock.
Bring to a boil and reduce by three quarters.
Whisk the flour in the cream and pour onto the broth while whisking vigorously.
Cook 10 minutes and then add the mustard.
Meanwhile, blanch the vegetables in salted water 5 minutes Cool and put aside.
Drop the salmon cubes into the sauce with the vegetables and mint.
Simmer 5 minutes and serve.
When friends come over, serve the stew in a soup tureen that you can set on the table so that everyone can serve him or herself.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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