Salmon blanquette, prawns in lobster bisque
Photo credit: Céline de Cérou
Ingredients
For
4
personnes
- 600 g salmon (fillet)
- 12 large prawns
- 60 cl lobster bisque
- 2 leeks
- 2 shallots
- 14 cl of single cream
- 2 c. à soupe Nyons olive oil PDO
- Rocket
- Salt
- Pepper
Tip
Choose PDO olive oil from Nyons (subtle flavour) for its dominant aromas of fresh hazelnut and cut grass, with slightly buttery notes.Or choose another olive oil with a subtle flavour: PDO olive oil from Nice, AOC Languedoc olive oil, or a French olive oil made from the Cailletier or Grossane varieties...
Instructions
- Peel and finely chop the shallots.
- Wash and cut the white part of the leek into pieces (2 to 3 cm).
Sauté the shallots and leeks in 1 tablespoon of Nyons olive oil (PDO) in a frying pan, then add 12 cl of water. Cook, covered, for 15 minutes.
- Remove the skin from the salmon and cut it into large cubes.
Heat 1 tablespoon of Nyons olive oil (PDO) in a frying pan and cook the salmon in it (5 to 6 minutes, turning regularly). Remove the salmon from the pan and set aside. Cook the prawns for 4 to 5 minutes in the same frying pan.
- Pour the lobster bisque and crème fraîche into a casserole dish and heat over a low heat (for about 10 minutes).
Add the salmon, prawns and leeks. Roughly chop the rocket and sprinkle it over the blanquette before serving with rice.
Tip
Choose PDO olive oil from Nyons (subtle flavour) for its dominant aromas of fresh hazelnut and cut grass, with slightly buttery notes.Or choose another olive oil with a subtle flavour: PDO olive oil from Nice, AOC Languedoc olive oil, or a French olive oil made from the Cailletier or Grossane varieties...
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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