【実りの秋】鮭とほうれん草のクリームシチューを作るよ。 〜ホワイトソースの作り方とコツ〜【料理レシピはParty Kitchen🎉】

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while still providing richness.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories and still creamy.

salmon

💰Cheaper: canned salmon

Canned salmon is more affordable and still provides flavor.

spinach

💰Cheaper: kale

Kale is often less expensive and provides similar nutrients.

Cut out eyes of the potato.

Cut the potatoes into thick quarter-rounds.

Soak the potato in water to remove their lye.

Cut 1/2 onion and soak in water to remove its sharp taste.

Blanch the spinach in boiling water with a pinch of salt.

Soak the blanched spinach in ice water to prevent color change.

Prepare 2 slices of salmon by removing the skin and cutting into four pieces.

Sprinkle a dash of salt and a pinch of pepper on the salmon and set aside for about 10 minutes.

Dry off the exuded water from the salmon with a paper towel.

Sauté both sides of the salmon in a frying pan with oil until golden brown and then take them out.

In a pot, heat milk for the white sauce.

Sauté the onion until translucent, then add beech mushrooms and potato.

If it looks like it's going to burn, add more oil.

Add 70ml white wine and cook on high heat to evaporate the alcohol.

Add 300ml water, 1 consommé cube, and 1 bay leaf.

Cook on medium-high heat until boiling, then turn to low and cook with lid for 10 minutes.

Make the white sauce by melting 15g butter and adding 15g cake flour, stirring to avoid lumps.

Gradually add 200ml milk while stirring and heat until boiling, being careful not to burn it.

Add the white sauce to the stew in two additions and mix well.

Add 80ml heavy cream and the salmon to the stew and cook on low heat for five minutes.

Taste and adjust with a pinch of salt and pepper if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens