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.
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.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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