Fine salmon ragout

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
5 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 500 g Salmon fillet
  • 1 (approx. 200 g) medium zucchini
  • 3 Shallots or small onions
  • 200 g Shrimps
  • 1 TABLESPOON Oil
  • 150 ml White wine
  • 300 ml Vegetable broth (instant)
  • 250 g Whipped cream
  • 150 g Fresh cream
  • 1 TABLESPOON Cornstarch
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Cayenne pepper
  • 7-10 Tbsp juice of 1/2 lemon
  • 1 Egg yolk (size M)
  • 1 TABLESPOON dried tarragon
  • 7-10 Tbsp Herbs

Directions

  1. 1

    Wash the salmon, dab dry and cut into large cubes. Wash and clean the zucchini and cut into thin slices. Peel and roughly dice the shallots. Drain the shrimps. Heat oil in a pot and fry the zucchini in it until golden brown.

  2. 2

    Remove and put aside. Steam shallots in the frying fat until translucent. Deglaze with white wine and reduce to 1/3. Pour in broth and reduce to 1/3 as well. Stir in 200 g cream and crème fraîche and bring to the boil.

  3. 3

    Stir the starch with 1 tablespoon of water until smooth and thicken the sauce with it. Season to taste with salt, cayenne pepper and lemon juice. Pour the sauce through a sieve. Stir the rest of the cream with the egg yolk until smooth. Bring the sauce to the boil, stir in tarragon, alloy with the egg yolk cream and let the salmon simmer for about 5 minutes.

  4. 4

    Heat the shrimps and courgettes in the salmon ragout. Serve the salmon ragout in a deep dish and garnish with herbs. Mixed rice tastes good with it.

Nutrition Facts

KCAL
690 kcal
CARBS
8 g
FATS
54 g
PROTEINS
39 g

Categories & Tags

Main DishesheartyFish