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Salmon mornay with potato and cauliflower mash
Salmon mornay with potato and cauliflower mash
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Host a cozy gathering to enjoy a nostalgic classic meal with friends.
Ingredients:
  • 100g butter
  • 1/2 tsp mustard powder
  • 80g (1/2 cup) plain flour
  • 750ml (3 cups) milk
  • 100g Special Reserve Creamy Vintage cheddar, coarsely grated
  • 1.2kg Sebago potatoes, peeled, coarsely chopped (see note)
  • 500g cauliflower florets
  • 40.00 ml chopped fresh chives
  • 8 (about 250g each) salmon fillets, skin on
  • 36.40 gm olive oil
  • 25g (1/3 cup) fresh wholemeal breadcrumbs (made from day-old bread)
Instructions:
  • In a saucepan over medium heat, melt half of the butter until foamy. Stir in mustard powder and half of the flour, cook for 1 minute. Remove from heat, gradually whisk in 625ml (2 1/2 cups) milk. Return to medium-low heat, stir constantly for 5 minutes until the sauce boils and thickens. Cook for 1 more minute, then remove from heat. Add half of the cheddar, season with salt and pepper. Cover the surface with non-stick baking paper and allow to cool slightly before using.
  • Cook potatoes and cauliflower in a pot of boiling salted water until tender, about 12 minutes. Drain and return to the pot. Add the rest of the butter and milk, then mash until smooth. Mix in chives, and season with salt and pepper.
  • Prepare the large baking tray with non-stick baking paper. Gently coat the salmon with the remaining flour and shake off any excess. In a large non-stick frying pan over medium-high heat, heat half of the oil. Cook half of the salmon skin-side up for 2 minutes, then flip and cook for 2-3 more minutes until the skin is crispy. Transfer the salmon skin-side down onto the prepared tray. Repeat the process with the remaining oil and salmon.
  • - Preheat the grill to high heat. - Spread a generous amount of sauce over the center of each piece of salmon. - Mix breadcrumbs and the leftover cheddar in a bowl, then sprinkle over the salmon. - Grill for 1 minute until the cheddar melts and breadcrumbs turn golden. - Serve by dividing the mashed potatoes among plates and topping each with a piece of salmon.

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