Name: Individual salmon mornay with fennel chilli white sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 x 150g skinless, boneless salmon fillets; 1/2 cup panko breadcrumbs; 2 tablespoon olive oil; 1 bunch kale, leaves removed; lemon wedges to serve; Fennel and chilli white sauce; 60 gram butter, chopped; 1 onion, finely chopped; 1 celery stalk, finely chopped; 2 garlic cloves, crushed; 2 teaspoon fennel seeds; 1/2 teaspoon dried chilli flakes; 1/4 cup plain flour; 3 cup milk; 1 cup grated gruyère; 1 tablespoon Dijon mustard

Individual salmon mornay with fennel chilli white sauce

This recipe puts a gourmet twist on a comfort food classic. Individual salmon fillets are baked to perfection then drizzled in a creamy fennel and chilli spiked white sauce and served with kale

Serves 4

Prep

15M

Cook

20M

Total

35M

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This recipe first appeared in Woman’s Day.

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Ingredients

4 x 150g skinless, boneless salmon fillets

1/2 cup panko breadcrumbs

2 tablespoon olive oil

1 bunch kale, leaves removed

lemon wedges to serve

Fennel and chilli white sauce

60 gram butter, chopped

1 onion, finely chopped

1 celery stalk, finely chopped

2 garlic cloves, crushed

2 teaspoon fennel seeds

1/2 teaspoon dried chilli flakes

1/4 cup plain flour

3 cup milk

1 cup grated gruyère

1 tablespoon Dijon mustard

Method

1.Preheat oven to moderate, 180°C. Line an oven tray with baking paper.

2.Arrange salmon fillets on tray, sprinkle with crumbs and drizzle with half the oil. Bake for 8-10 minutes.

3.Fennel and chilli white sauce: In a saucepan, melt butter on medium. Add onion and celery, then sauté for 3-4 minutes. Add garlic, fennel and chilli, cooking for 30 seconds. Stir in flour and cook for 1 minute. Remove from heat. Gradually whisk in milk until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Simmer for 3 minutes. Stir cheese and mustard through.

4.In a frying pan, heat remaining oil on high. Sauté kale for 1-2 minutes. Season.

5.Drizzle salmon fillets with fennel and chilli white sauce. Accompany with sautéed kale and lemon wedges.