Photo and recipe credit: Nevada Berg, North Wild Kitchen, https://northwildkitchen.com/salmon-fricassee/

This flavorful stew is a perfect way to warm up in the coming brisk months!

Ingredients:

  • 1.75 pounds Norwegian salmon fillet, skinned and deboned
  • 4 Tbsp. butter
  • 3 parsnips
  • 1 large leek
  • 1/4 cup all-purpose flour
  • 3/4 cup dry hard cider
  • 1/2 Tbsp thyme, fresh
  • 1 3/4 cups fish stock
  • 1 cup heavy cream
  • dill, fresh
  • salt and pepper

Preparation:

  1. Peel, half and cut carrots, parsnip, and leek at an angle into large bite-size pieces.
  2. Cut salmon into large pieces.
  3. In a large, heavy pot, melt the butter over medium-high heat. Add the carrots, parsnips, and leeks and sauté for 5 minutes.
  4. Stir in the flour and cook for 2 minutes. Add the hard cider and thyme and cook, stirring for 2 minutes. Add the stock and heavy cream and bring to a simmer. Season to taste with salt and pepper.
  5. Place the salmon pieces on top, cover with a lid, and cook for about 8 minutes or until the salmon is cooked through.
  6. Add more salt and pepper if needed.

Divide the salmon fricassee among bowls and garnish with fresh dill. The salmon should be soft and flaky and the vegetables a little al dente. Serve as is or with boiled potatoes.

Photo and recipe directly from: https://northwildkitchen.com/salmon-fricassee/