Blanquette of the sea
When days get shorter and temperature colder, we all need a cocooning recipe. Escal revisit the traditional blanquette made with veal by offering a version mixing its seafood cocktail and its organic salmon. Try it, you will be conquered!
Medium
Ingredients
For 4 persons
900g of Frutti di Mare
250g of Salmon ASC
250f of tagliatelle (or rice)
1L of fish fumet
½L of liquid cream
100g of butter
70g of flour
Salt, Pepper
Cooking Instructions:
1. Thaw and drain the seafood and set aside.
2. Cut the salmon into small cubes, then cook the pastas (or the rice) in a pot of salted water.
3. Prepare a roux by mixing the butter and the flour in a pot, let cook for 2 minutes and add the fish fumet. Mix until thickening and then add the liquid cream and season.
4. Brown in a large frying pan very hot the seafood and the organic salmon with a bit of butter 5 to 6minutes, season with salt and pepper.
5. Mix the seafood and the salmon with the sauce and serve with the tagliatelle (or the rice).
