Blanquette of Gingered Salmon and Prawns

Blanquette is a French classical culinary term for a ragoût of white meat (usually veal or poultry), or of fish or vegetables, cooked in white stock or water with aromatic flavourings. A sauce is then made from a roux of butter and flour and finished with cream and egg yolks. Blanquette became a classic of French bourgeois cookery. The sauce’s rich, creamy, velvety texture also has great appeal to my palate. I have used the same idea here but have incorporated seasoning from m