📌 Seafood Blanquette: hake, salmon, and bay scallops in a creamy sauce
Posted 8 April 2026 by: Admin
Blanquette de veau is a great classic, but it can quickly feel heavy on the stomach. This version takes exactly the same principle — creamy sauce, tender vegetables, comforting warmth — and makes it light, delicate, and almost elegant. It’s the dish you make on a rainy Sunday when you want to treat yourself without spending the whole day in the kitchen.
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Ingredients :
- Hake (Colin) — This is the white and neutral base of the dish. It absorbs the broth, stays firm if handled gently, and flakes nicely in the mouth. Pollock works just as well and is often cheaper — the taste is slightly more pronounced, but in this creamy sauce, that’s not a flaw.
- Salmon — It brings a pink-orange color to this very white dish, and above all, the fat that gives the sauce body. Get it thick enough — at least 2 cm — so it doesn’t disintegrate during cooking.
- Bay scallops — Cheaper than sea scallops, but careful: they become rubbery if overcooked. 3 to 4 minutes in the simmering broth, not a second more. If you find small sea scallops, they make for a more festive version.
- Thick crème fraîche — Thick, not liquid — the difference matters. Thick cream stays stable in the sauce and won’t separate with heat. Aim for 30% fat minimum. Light versions result in a sauce that lacks character for this specific dish.
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