Salmon Blanquette with Chanterelles and Chestnuts

1.Reduce the fish stock by one-third over medium heat in a saucepan.

2.Add the heavy cream to the reduced stock.

3.Allow the mixture to reduce slightly until it starts to thicken lightly.

4.Whisk in 30g of the butter, salt, and pepper until emulsified and smooth.

5.Use an immersion blender or transfer the sauce to a regular blender to make it completely smooth. Keep warm over very low heat.

6.Clean the chanterelle mushrooms. Sauté them in a pan over medium heat using the remaining 10g of butter for about 3 minutes until tender.

7.If your chestnuts are whole, roughly chop or crumble them, and add them to the mushrooms during the last minute of cooking.

8.Cut the salmon into 1.5 cm cubes.

9.Heat the olive oil in a separate skillet over medium-high heat. Sear the salmon cubes for about 1 minute per side, just long enough to get a light crust; they should not be cooked through.

10.Add the mushroom and chestnut mixture to the creamy sauce.

11.Gently add the seared salmon pieces to the simmering sauce.

12.Let the entire blanquette gently simmer for 8 to 10 minutes without boiling, allowing the salmon to finish cooking through.

13.Divide the blanquette into deep serving bowls.

14.Garnish generously with mustard seeds just before serving.