Serves 2 / Difficulty – Medium / Preparation 30 minutes and 30 minutes cooking time
I developed this recipe after enjoying some scallops recently as a starter – and the taste transported me back 30 years to a lunch I used often have whilst working as a young art director in an advertising company. Over a period of a few days I kept recalling the dish in more detail. This is my take on it.
3 tablespoon of butter
320ml milk, warmed
2 whole clove
1 bay leaf
30g of white wine
Teaspoon of dijon Mustard
40g of grated gruyère cheese
20g of parmesan cheese
1-2 handfuls of breadcrumbs
1 small head of broccoli, cut into florets
Salt and freshly ground black pepper
For the sauce
- Take a heavy-bottomed saucepan and melt the butter over medium-low heat.
- Then stir in the flour to form a roux. Cook the roux for 2 to 3 minutes, stirring frequently to cook off the raw flour taste.
- Slowly add the warm milk stirring or whisking so that the liquid is incorporated into the roux without forming lumps. If you do form lumps, add the sauce in a blender and give it a quick blitz.
- Stick the cloves into the onion and add to the sauce along with the bay leaf. Simmer for about 20 minutes, or until it’s reduced by about 20 percent.
- Remove the bay leaf and the onion then stir in the white wine and Dijon mustard. And set to one side to cool.
For the Salmon Mornay
- Take a saucepan of salted boiling water and add the broccoli florets and cook for 4-5 mins until the florets are beginning to soften. Drain and set to one side.
- Deskin the salmon and chop into 1-2cm pieces
- Take oven proof dish large enough and add the salmon and florets, you want the dish at a size so that the salmon and broccoli reach the sides snuggly. Season with salt and freshly ground black pepper.
- Spoon over the sauce, then cover with the gruyère cheese. Then cover with the breadcrumbs, then add the parmesan on top.
- Cook in a preheated oven at 180ºC for 25 minutes.
Serve with mashed potatoes