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Salmon blanquette mini-casseroles
Salmon blanquette mini-casseroles

Salmon blanquette mini-casseroles

Preparation 10 minutes
Cooking time 30 minutes
Servings 4

Ingredients

  • 45 ml (3 tbsp) butter
  • 180 ml (3/4 cup) leek, white part only, thinly sliced
  • 125 ml (1/2 cup) carrot, cut into 5 mm (1/4 in.) slices
  • Salt and freshly ground black pepper
  • 45 ml (3 tbsp) all-purpose flour
  • 375 ml (1 1/2 cups) chicken broth
  • 60 ml (1/4 cup) 35% cooking cream
  • 10 ml (2 tsp) vegetable oil
  • 250 ml (1 cup) white mushrooms, cut into quarters
  • 400 g (14 oz) salmon, cut into 2 to 3 cm (1 in.) cubes

Preparation

  1. Preheat the oven to 190°C (375°F).
  2. In a saucepan, heat 30 ml (2 tbsp) of butter over medium heat.
  3. Sweat the leek and carrot for 2 to 3 minutes. While cooking, season with salt and pepper.
  4. Add the flour and cook for 2 to 3 minutes, stirring constantly.
  5. Add the chicken broth and cream.
  6. Stir constantly until thickened.
  7. Simmer for about 10 minutes.
  8. In a skillet, heat the oil and the remaining butter over medium-high heat.
  9. Sauté the mushrooms.
  10. Set aside.
  11. Place the salmon in the mini casseroles.
  12. Add the sautéed mushrooms.
  13. Top with the sauce.
  14. Cook in the oven for about 15 minutes.
  15. Remove from the oven and let rest for about 5 minutes.
  16. Serve as is or with rice.
Availability in stores