Main: Baked salmon with leeks and mushrooms and cauliflower cheese (Sue Geraghty)
Published: Monday, 15 October 2007, 3:13PM
INGREDIENTS
• One medium sized cauliflower,
• One medium sized carrot
• Two Savoy or sweet cabbage dark green leaves.
• 40g English salted butter,
• 40g sauce flour or plain flour,
• 200 ml double cream,
• 175 ml semi skimmed milk,
• Nutmeg (in nutmeg mill),
• Sea salt in salt mill and pepper corns in pepper mill,
• Ground cayenne pepper,
• 100g grated mild cheddar,
• 80g mature cathedral city cheese grated,
• 1 average sized leek
• 4 closed cup mushrooms,
• 4 chestnut mushrooms, medium sized
• 250 g of Jersey royal potatoes around 1 inch to 1 and a half inches in length medium sized.
• Olive oil
• 2 scotch salmon fillets fresh with skin on 200g each
• 1 lemon
• 55g grated mild cheddar and
• 25g grated parmesan
• Fresh thyme (handful)
• 20g English salted butter
METHOD
1. Chop the cauliflower and carrot and slice the cabbage then steam them in a tiered steamer for 15-20 minutes.
2. To make the sauce, melt the butter in a pan and stir in the sieved flour to make a roux and cook for 2 minutes.
3. Slowly add the cream, bring to boil and whisk then add the milk and whisk again.
4. Season with nutmeg, salt and pepper and mix in both the cheddar cheeses.
5. Shred the leek, slice the mushrooms and peel the potatoes.
6. Place a large piece of foil on a baking tray and drizzle with olive oil.
7. Place the leek and mushrooms on top then add the salmon. Drizzle with more olive oil and a squeeze of lemon juice and season. Fold up the foil to make a parcel.
8. Put the cauliflower, carrot and cabbage mix in ramekins and cover with the cheese sauce. Top with the mild cheese, parmesan and season.
9. Place the ramekins in the oven and bake for 15 minutes at 190 degrees Celsius
10. Boil the potatoes in salted water for 10-12 minutes then drain, coat in melted butter and sprinkle with chopped thyme.
11. Place the salmon parcels in the oven at 190c for 5 minutes.
12. To serve, remove the salmon from the foil parcel and place on a plate. Top with the mushrooms and leeks, arrange potatoes on the side and serve with a ramekin of cauliflower cheese.