Blanquette de Saumon

Method

1. Cut the salmon into bite-sized chunks and slice the mushrooms, then set both aside while you prepare the sauce base.
2. Pour the white wine into a wide sauté pan over medium heat and let it reduce for 2 minutes until slightly concentrated.
3. Add the mushrooms to the pan and cook for 8 minutes, stirring occasionally, until they are tender and any released liquid has evaporated.
4. Gently nestle the salmon pieces into the pan, then pour in the heavy cream and squeeze in the lemon juice, stirring carefully to combine without breaking the fish.
5. Reduce the heat to low and simmer uncovered for 15 minutes, allowing the cream sauce to thicken to a velvety blanquette consistency.
6. Check that the salmon is cooked through and flakes easily, then adjust seasoning as needed before finishing the dish.
7. Remove the pan from heat, scatter the fresh dill over the blanquette, and serve immediately while the sauce is silky and fragrant.