Pan-fried salmon with fricassée sauce and summer vegetables

Recipe for salmon à la fricassée - pan-fried salmon with a light white sauce and spring vegetables

Course Lunch, Main course

Cuisine Danish

Nøgleord Fricassée, Summer food

Total Time 30

Servings people

Calories 449kcal

Melt the butter in a saucepan and whisk in the flour. Let it bubble up and cook for a couple of minutes, whisking all the while.
Add the stock a little at a time, whisking thoroughly until the sauce is free of lumps.
Pour in the cream and let the sauce simmer for about 10 minutes.
*While the sauce simmers, this is a good time to cook the salmon.
Meanwhile, boil the carrots in a little lightly salted water for about 4-5 minutes - depending on thickness. They should be just tender - but still have a good bite.
Add all the vegetables to the sauce - carrots, asparagus and peas - and heat the sauce through thoroughly.
*I don't boil the asparagus pieces first, as I like them with a bit of bite. So I only let them cook in the sauce while it heats through. You can easily boil them with the carrots first if you prefer them more tender.
Finally, season the sauce to taste with lemon juice, salt and freshly ground pepper.

Season the salmon with salt and freshly ground pepper on both sides.
Heat a frying pan and fry the salmon fillets in a little oil over a good high heat for about 3 minutes on each side, – depending on thickness.
If the salmon has its skin on, start by frying the flesh side. You can press down on the skin side with a fish slice while it fries, so the piece of salmon is pressed lightly against the pan, – that way you get a nicely browned surface. Then turn the pieces and fry for about 3 minutes on the skin side.

Spoon the sauce and vegetables into the base of 4 deep plates or wide, deep bowls, place the salmon on top and garnish with pea shoots and/or finely chopped parsley.
Serve with boiled new potatoes, if you like.