Salmon Veloute

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I make this dish at ‘Varoma’ demonstrations & I’m often asked for the recipe.  This recipe is in the latest edition of the Everyday Cookbook, but I thought by breaking down the recipe & including photo’s with some steps, it might inspire more of you to make it.  This is a great family meal, but will be sure to impress at your next dinner party.  If you’ve been to one of my Varoma demo’s, you would know that the salmon is cooked perfectly, with very little ‘fishy smell’.  The soup too is delicious & so creamy.  In fact, you wouldn’t believe there is no cream in the soup.  That’s the amazing Thermomix blades doing what they do!

I will often make this dish for my family & freeze the soup in a few portions to have for lunch at a later date.  The baking paper on the Varoma day is fantastic!  It makes for very little washing up & if someone doesn’t like seafood, the juices from the salmon won’t drip into the vegetables or soup.   Even if I don’t make the whole Veloute meal with the soup & sauce, I’ll often cook a fillet of salmon or rockling for my kids dinner in this way, which takes about 15 minutes!  See recipe notes for the chicken variation for this dish.

Ingredients:
1 onion
1 clove garlic
20g olive oil
500g boiling water
1 tbsp vegetable stock concentrate
2 leeks
370g potatoes
2-3 zucchinis
2-3 carrots
4 skinless salmon fillets
Fresh dill
2 tbsp creme fraiche or sour cream
2 tsp dijon mustard
salt & pepper to taste

Method:
1) Place onion & garlic in TM bowl, chop 3 seconds/speed 7.
2) Scrape down the side of the bowl. Add oil, cook 2 minutes/100 degrees/speed 1.
3) Add stock concentrate & boiling water to TM bowl. Place chopped potatoes & then chopped leeks into the TM basket & insert basket into TM bowl.

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4) Place a piece of baking paper on Varoma tray & place salmon fillets on paper. Top with the dill & season to taste.

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                  5) Place Varoma into position, cook 11-14 minutes/Varoma temperature/speed 3.
6) Using a potato peeler, peel carrot & zucchini into long ‘tagliatelle’ strips.

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7) Place vegetable strips into the Varoma dish, cook 5 minutes/Varoma temperature/speed 2. (Salmon is still cooking on the tray).
8) Check that the salmon is cooked. Set aside with the vegetables in a Thermoserver to keep warm.

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9) Using the hook on your TM spatula, pick up the TM basket & pour the leek/potato mixture into the TM bowl, with the reduced water/stock/onion.

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10) Puree 1 minute/speed 9 (gradually increasing the speed to 9). Transfer soup to another thermoserver or bowl, but leave enough soup in the bowl to just cover the bend in the blades.

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11) To make the Veloute sauce, add creme fraiche or sour cream & mustard to TM bowl, along with a generous amount of salt & pepper. Blend 10 seconds/speed 3.
12) Serve soup as entree or refrigerate/freeze for lunch another day. Serve vegetables, topped with salmon & pour over sauce.

Notes:

This dish can be made with Chicken tenderloins instead of salmon.  Top the chicken with thyme, oregano or tarragon (instead of dill) & cook for  17-20 minutes in step 5.

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3 thoughts on “Salmon Veloute

    • Hi Cate, I haven’t found other recipes yet with a two course approach like this one, however I will let you know when I come across any. I have no doubt there are recipes around though. In saying that, you can make a soup in the bowl (with any variety of vegetables) while you steam vegetables and/or protein in the Varoma. I’d stick to the same amount f water in the TM bowl & fill the basket with veggies. The only tip is not to put over 370g potatoes in the bowl, as otherwise the soup will be too starchy. I hope this is helpful. Caroline

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