Salmon fricassee in mustard sauce

Name: Salmon fricassee in mustard sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

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
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
Prepare rice in boiling salted water according to package instructions.
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
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
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
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.