Blanquette is the name for a creamy stew, traditionally made with veal. Today , I made one with salmon. The base is simple: the fish is cooked in a seafood broth with aromatic herbs and carrots. The sauce is made with white wine , fish fumet (reduced fish stock) and cream.
Served with fresh and colored linguine, this is simply delicious…
Amuse Bouche 
Beautiful serving! I feel like tasting it and I’ll look for a recipe soon!
If you want the recipe,I can give it to you…
Thank for your comment!
Christine.