Recipe for Salmon Stew

1 hour before starting, soak the saffron threads in a small amount of cold water to enhance their flavor.

Start by peeling and slicing the carrots. Also, chop the celery into small cubes. Wash and cut the leeks into small pieces. Peel the onion and stud it with cloves.

Using a knife, cut the salmon into large pieces about 3 cm on each side. Bring 1.5 liters of water to a boil in a pot, add the broth, onion, carrots, leeks, celery, wine, and the bouquet garni.

Let simmer uncovered for 10 minutes, then add the cubes of salmon to the pot and cook for 3 minutes at a gentle boil. Drain the pieces and strain their broth, set aside and retrieve the vegetables.

Melt half of the butter in the pot. Gently heat the crushed garlic. Gradually add the flour while whisking. It is important to slowly incorporate it at first to properly dissolve the flour and avoid lumps. While constantly whisking, pour in the broth until obtaining a smooth sauce. Add the saffron with its water.

Next, mix the egg and cream together until well combined. Add the mixture to the sauce, making sure it does not boil at all to avoid cooking the egg. Season with salt and pepper, add the lemon juice, and mix. Keep on low heat.

Rinse and dry the mushrooms, then cut into quarters. In a pan, sauté the mushrooms over high heat with the remaining butter.

Roughly chop the chervil.

5 minutes before serving, place the pieces of salmon, the broth vegetables, and the mushrooms in the sauce pot, check the seasoning, mix gently, let the ingredients warm for 3 minutes, and serve immediately.