The blanquette is a dish that I make regularly and that is greatly appreciated at home, whether it's made with veal, turkey... or salmon! I wanted to create a simple recipe with a sauce seasoned in a different way. To do this, tonka bean works wonders!
Peel the carrots and cut them into slants. Peel the shallots.
Cut the meat into cubes. Place them in a pot. Cover with cold water and add a tablespoon of coarse salt. Bring to a boil. Skim off any foam carefully. Add the carrots, shallots, herbs, and pepper. Simmer for 1 hour and 30 minutes.
Drain the meat and vegetables. Reserve the cooking broth. In a saucepan, melt the butter. Add the flour and cook for three minutes, stirring. Gradually whisk in 500 ml of the broth and thicken for 8 minutes while mixing until you get a creamy sauce.
Incorporate the whipped cream with the egg yolk, then the juice of half a lemon. Flavor with grated tonka bean. Mix. Heat in a pot with meat, vegetables, and sauce over low heat without letting it boil.
To finish, adjust the seasoning and serve hot with Creole basmati rice. Enjoy your meal!
0 servings
6
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