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Seafood Blanquette
A light and flavorful blanquette made with fish, shrimp, squid and vegetables, scented with a homemade fish broth, a creamy cream liaison and a touch of nutmeg. Ideal for a French family meal, it replaces the traditional veal blanquette with the treasures of the sea.
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Cost Breakdown
Critical Success Points
- • Cook the fish broth for 30 minutes without boiling vigorously
- • Prepare the liaison off the heat by adding warm broth to avoid egg coagulation
- • Do not overcook the seafood to keep its tender texture
Safety Warnings
- • Handle the hot broth carefully to avoid burns
- • Cook the fish to an internal temperature of at least 63 °C
- • Watch out for hot oil splatters when sautéing the onion
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