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Salmon Stew With Violet Mustard and Fresh Mint https://www.metro.ca/userfiles/image/recipes/Mijote-saumon-moutarde-violette-menthe-fraiche-4757.jpg PT20M PT25M PT45M
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.
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gray shallots to taste 1 tsp. (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 3 1/2 oz (100 g) carrot, 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
Salmon Stew With Violet Mustard and Fresh Mint

Salmon Stew With Violet Mustard and Fresh Mint

Rate this recipe
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  • Gluten-free
4
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • gray shallots to taste
  • 1 tsp.
    (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
  • 3 1/2 oz
    (100 g)
    carrot, 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
Imprimer ma sélection

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.

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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