Salmon mornay
Item 1 of 1
Echoing flavours of a comforting fish pie, our salmon mornay recipe sees the fish fillets covered in a silky béchamel sauce flecked with fresh herbs and melted Le Gruyère AOP cheese. Ready in half an hour, this recipe is perfect for a midweek meal.
First published in 2019
discover more:
Ingredients
Metric
Imperial
- 2 salmon fillets, skin off
- 100g of green beans
- 1 handful of Panko breadcrumbs
- 1 lemon, zested
- 15g of flour
- 15g of butter
- 200ml of milk
- 45g of Gruyère
- nutmeg, to taste
- 1 handful of mixed herbs, such as dill, parsley, tarragon and chives
- salt
- pepper
SAVE RECIPE
Method
1
Begin by making the mornay sauce. Melt the butter in a pan and then stir in the flour. Stir for a minute or 2 to cook out the floury taste
2
Bit by bit, add the milk, whisking continuously to avoid lumps. Once the milk has all been added, take off the heat and stir in the cheese. Taste and season with salt, pepper and nutmeg, then fold in the herbs
3
Preheat an oven to 190°C/gas mark 5
4
Cook the green beans in salted boiling water for 3–4 minutes until cooked al-dente
5
Place a non-stick frying pan over a high heat. Once smoking, add a drizzle of oil to the pan and carefully place the salmon fillets curved-side down. Cook on a high heat for about 4 minutes, or just until you get a nice golden colour on the top of the salmon
6
Remove the salmon from the pan and place golden-side up on an oven tray. Place the drained green beans on the tray in between the salmon and then drizzle the mornay sauce all over. Sprinkle Panko breadcrumbs and lemon zest over the top
7
Cook in the oven for 7–10 minutes depending on the thickness of the salmon fillet. When ready, the breadcrumbs should be crisp and golden and the salmon flaky and soft
8
Serve up warm with some buttered potatoes on the side
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
