Salmon and Vegetable Ragout with Mustard Sauce
- 1 onion
- 100 grams Celery root
- 1 carrot
- 2 tablespoons vegetable oil
- 100 milliliters dry white wine
- 100 milliliters fish stock
- 100 grams Créme legére
- 2 tablespoons grainy Mustard
- 1 teaspoon lemon juice
- 400 grams green Beans
- 400 grams Patty pan squash (green and yellow)
- 400 grams Salmon
Peel and finely chop onion, celery and carrot. Heat 1 tablespoon of oil in a pan and saute vegetables for about 1-2 minutes. Deglaze pan with wine and bring to a boil. Add stock and simmer for about 10 minutes, strain through a sieve. Add pastry cream and mustard, whisk well and season with salt and pepper.
Rinse and clean beans. Rinse and peel squash. Blanch both in boiling salted water for about 8 minutes.
Rinse and pat dry salmon. Cut into bite-sized cubes. Heat remaining oil in a nonstick pan and cook fish for about 3-4 minutes or until golden brown. Season with salt and pepper.
Drain vegetables and arrange together with fish on plates. Drizzle with sauce and serve.