Salmon in Cheese Sauce on Cauliflower and Bacon

Gratin Terre-Mer au Saumon au Chou'Fleur et au Lard

The French title of this recipe sounds so much better. It is from the newest Gourmand magazine issue.

Reading it the first time I thought, difficult. But it really is not. Just a couple of steps, some of them prepared in advance, and you are good to go.

I used frozen wild salmon. A lot less orange than the farmed ones and a lot better in taste.

In the morning I prepared the cauliflower florets for the steamer. After 15 min they were done and cooled down to wait for the next step. 

Next was grating the Mimolette cheese. Then chopping the green onion and the smoked lard. These two went in a pan to sauté for 5 min in a little oil.

Preheat the oven to 200 C. Butter a oven proof baking dish.

The bechamel sauce was next. Melt the butter and add the flour. Cook a little, then gradually add milk in 3 batches. That prevents lumps later.

A bit of Noilly Prat, 1/2 lemon, salt, pepper and nutmeg. Cook until thickened. Get the cheese in to melt. Add the chopped herbs and put the seasoned salmon chunks in.

Drop cauliflower together with lard and onion mix in the baking dish. Pour the salmon cheese sauce on top.

Bake for 15 min.

Ingredients for 2:

250 wild salmon

Seafood seasoning

1 large green onion

4 slices smoked lard

1 tbsp oil

1 small head cauliflower

250 ml whole milk

30 g flour, 30 g butter

Salt, pepper, nutmeg

1/2 lemon, 50 ml Noilly Prat

60 g Mimolette cheese

Parsley and watercress