Salmon Stew With Violet Mustard and Fresh Mint

Salmon Stew With Violet Mustard and Fresh Mint
  • 4 servings
  • 0:20 Preparation
  • 0:25 Cooking
  • 0:45 Total Time


Add all
  • gray shallots to taste

  • 1 tsp.
    (15 mL)


  • 1/4 cup
    (60 mL)

    white wine

  • 1 1/2 cup
    (375 mL)

    fish stock

  • 2 Tbsp.
    (30 mL)


  • 1/2 cup
    (125 mL)

    cream 35 %

  • 1/4 cup
    (60 mL)

    brive violet mustard or moutarde de meaux

  • 3 1/2 oz
    (100 g)

    carrots, cut into sticks

  • 3 1/2 oz
    (100 g)

    baby string beans

  • 10-12

    small round potatoes

  • 1/4 tasse
    (60 mL)

    fennel, diced

  • 3 1/2 oz
    (100 g)

    sweet peas

  • 1/2 lbs
    (225 g)

    atlantic salmon, in 1 inch (2.5 cm) cubes

  • 2 tsp.
    (30 mL)

    fresh mint, chopped


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.

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007