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Le Chaudron recipe
Blanquette de la mer
Creamy seafood blanquette
⏱ 50 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)pollock fillets, cubed
400 g (14 oz)cod fillets, cubed
300 g (11 oz)peeled shrimp
300 g (11 oz)button mushrooms, sliced
20pearl onions
500 ml (2 cups)fish stock
300 ml (1¼ cups)thick crème fraîche
2egg yolksto thicken
30 g (1 oz)unsalted butter and 30 g (1 oz) flour
- 600 g (21 oz) pollock fillets, cubed
- 400 g (14 oz) cod fillets, cubed
- 300 g (11 oz) peeled shrimp
- 300 g (11 oz) button mushrooms, sliced
- 20 pearl onions
- 500 ml (2 cups) fish stock
- 300 ml (1¼ cups) thick crème fraîche
- 2 egg yolks to thicken
- 30 g (1 oz) unsalted butter and 30 g (1 oz) flour
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the pearl onions in a little butter in the sauté pan for 5 minutes without browning.
- Add the sliced mushrooms and cook over high heat for 8 minutes until they release their liquid.
- Pour in the fish stock, bring to a simmer and cook over low heat for 10 minutes.
- Add the fish to the simmering stock and cook for 5 minutes until just opaque.
- Add the shrimp and cook 3 more minutes until pink.
- Keep the fish and shrimp warm and make a pale roux with the butter and flour in a small saucepan.
- Whisk the strained stock into the roux, then off the heat stir in the cream and beaten yolks to finish.
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