Salmon mornay with potato and cauliflower mash

Recipes / Fish

Get friends together to revisit this classic dish from days gone by.

Recipe «Salmon mornay with potato and cauliflower mash» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 100g butter, 1/2 tsp mustard powder, 80g plain flour, 750ml milk, 100g Mainland Special Reserve Creamy Vintage cheddar, coarsely grated , 1.2kg Sebago potatoes, peeled, coarsely chopped, 500g cauliflower florets, 2 tbsp chopped fresh chives , 8 salmon fillets, skin on, 2 tbsp olive oil, 25g fresh wholemeal breadcrumbs.

Ingredients:

  • 100g butter 
  • 1/2 tsp mustard powder 
  • 80g plain flour 
  • 750ml milk 
  • 100g Mainland Special Reserve Creamy Vintage cheddar, coarsely grated 
  • 1.2kg Sebago potatoes, peeled, coarsely chopped 
  • 500g cauliflower florets 
  • 2 tbsp chopped fresh chives 
  • 8 salmon fillets, skin on 
  • 2 tbsp olive oil 
  • 25g fresh wholemeal breadcrumbs 

Instructions

  1. Melt half the butter in a saucepan over medium heat until foaming. Add mustard powder and half the flour. Cook, stirring, for 1 minute. Remove from heat. Gradually whisk in 625ml (21/2 cups) milk. Place over medium-low heat. Cook, stirring constantly, for 5 minutes or until sauce boils and thickens. Cook for 1 minute. Remove from heat. Stir in half the cheddar. Season with salt and pepper. Cover surface with non-stick baking paper. Set aside to cool slightly.
  2. Meanwhile, cook potato and cauliflower in a saucepan of salted boiling water for 12 minutes or until tender. Drain. Return to the pan. Add remaining butter and milk. Mash until smooth. Stir in chives. Season with salt and pepper.
  3. Line a large baking tray with non-stick baking paper. Lightly dust the salmon with remaining flour. Shake off excess. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook half the salmon, skin-side up, for 2 minutes. Turn and cook for 2-3 minutes or until the skin is crisp. Transfer, skin-side down, to the prepared tray. Repeat with the remaining oil and salmon.
  4. Preheat grill on high. Spoon one-eighth of the sauce over the centre of each piece of salmon. Combine the breadcrumbs and remaining cheddar in a bowl. Sprinkle over the salmon. Cook under grill for 1 minute or until cheddar melts and breadcrumbs are golden. Divide the mash among serving plates. Top with the salmon.