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Salmon and vegetable ragout with mustard sauce
(0 votes)
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 35 mins
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Ingredients
for
4
- Ingredients
- 1 onion
- 100 grams Celery root
- 1 carrot
- 2 Tbsps vegetable oil
- 100 milliliters dry white wine
- 100 milliliters fish stock
- 100 grams Créme legére
- 2 Tbsps grainy Mustard
- salt
- peppers
- 1 tsp lemon juice
- 400 grams green Beans
- 400 grams Patty pan squash (green and yellow)
- 400 grams Salmon
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.
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