Salmon fricassee in mustard sauce

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
4 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 100 g Pearl onions
  • 1 TEASPOON + 2 tablespoons oil
  • 200 g Long grain rice
  • 250 g Mushrooms
  • 600 g Salmon fillet without skin
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 20 g Butter or margarine
  • 20 g Flour
  • 150 ml dry white wine
  • 250 ml Milk
  • 2 TABLESPOONS coarse mustard
  • 7-10 Tbsp Lemon juice
  • 6-7 Stem(s) Chervil

Directions

  1. 1

    Peel the onions. Heat 1 teaspoon of oil in a saucepan and sauté whole onions for 2-3 minutes. Add water so that the onions are covered and simmer covered for 8-10 minutes. Drain onions.

  2. 2

    Prepare rice in boiling salted water according to package instructions.

  3. 3

    Clean and trim the mushrooms and, depending on size, halve or quarter them. Wash the fish, dab dry and cut into cubes. Heat 2 tablespoons of oil in a frying pan. Fry the mushrooms for about 5 minutes, turning them until golden brown.

  4. 4

    Take out the mushrooms and fry the fish for about 5 minutes, turning them over. After about 2 minutes add the onions. Season with salt and pepper.

  5. 5

    Melt the fat in a pot. Stir in flour and sweat for 1-2 minutes. Slowly stir in white wine and milk and let simmer for 6-8 minutes while stirring occasionally. Add mustard and season to taste with salt, pepper and some lemon juice.

  6. 6

    Wash the chervil, shake dry and chop the leaves of 5 stems finely. Add salmon, mushrooms, onions and chopped chervil to the sauce. Arrange fricassee and rice in bowls and garnish with chervil.

Nutrition Facts

KCAL
670 kcal
CARBS
44 g
FATS
34 g
PROTEINS
39 g