Classic Salmon Blanquette

Ingredients:

• 1 lb salmon fillet, skin removed and cut into 1-inch cubes
• 4 cups fish stock
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup pearl onions, peeled
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 2 tablespoons fresh parsley, chopped
• 1 bay leaf

Directions:

1. In a large saucepan, bring fish stock, white wine, bay leaf, carrots, celery, and pearl onions to a gentle simmer over medium heat. Cook for 10 minutes until vegetables are tender.
2. Strain the stock, reserving the liquid and vegetables separately. Discard the bay leaf.
3. In the same saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes, stirring constantly to form a roux without browning.
4. Gradually whisk in the reserved stock to the roux, stirring constantly until the sauce thickens, about 5 minutes.
5. Add the heavy cream, lemon juice, salt, and white pepper. Stir to combine and keep warm on low heat.
6. Add the salmon cubes and reserved vegetables to the sauce. Simmer gently for 6-8 minutes until salmon is just cooked through and opaque.
7. Remove from heat and sprinkle with chopped parsley. Serve immediately with steamed rice or crusty bread.