Salmon and Vegetable Ragout with Mustard Sauce

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Salmon and Vegetable Ragout with Mustard Sauce
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in

Ingredients

for
4
Ingredients
1
100 grams
1
2 tablespoons
100 milliliters
100 milliliters
100 grams
2 tablespoons
grainy Mustard
1 teaspoon
400 grams
green Beans
400 grams
Baby pattypan squash (green and yellow)
400 grams

Preparation steps

1.

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.

2.

Rinse and clean beans. Rinse and peel squash. Blanch both in boiling salted water for about 8 minutes.

3.

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.

4.

Drain vegetables and arrange together with fish on plates. Drizzle with sauce and serve.