Les Grappes magazine with le parisien
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Grappes & Le Parisien
Everything you always wanted to know about wine but never dared to ask

Some do not know it, others have been asking for it for a long time. We deliver the recipe for the salmon stew. Simple and excellent. One more weapon to compete with Granny's excellent traditional potpourri. An extremely easy dish to make! Here is the recipe for the salmon stew:

For 4 people :

  • 4 salmon steaks
  • 2 leeks, 4 carrots, 6 potatoes,
  • 1 bay leaf, 1 sprig of thyme, 3 shallots, 1 tablespoon of fish stock, 2 tablespoons of olive oil, 12.5 cl of white wine (not now that the wine is being served so go ahead with the cooking wine), 12 cl of liquid cream, salt and pepper.

Peel the vegetables and cut them into slices. Place them in a large casserole dish, cover them with water, salt, add the bay leaf and thyme, fish stock and bring to a boil. Cook for 15 minutes, until the vegetables are tender.

Peel the shallots and sweat them in olive oil. Pour in the white wine and bring to a boil. Cook until reduced by half. Add two ladles of vegetable cooking broth, bring to a boil and add the cream. Season with salt and pepper.

Divide salmon and vegetables among the casseroles, cover with sauce and serve.

So that's the recipe, but.....

What wine with a salmon stew?

Vegetables, salmon, we're going to go for a white wine. As salmon is a rather fatty fish, we will start with a white wine...fat and round! That is to say, not too dry... A chardonnay will be perfect or a grape variety like a chenin. Or even a Riesling... for lovers of Alsace.

Have a good tasting!

Alexis Proust for the Grappes

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