Jenny Flynn, the head chef at Faithlegg House Hotel, joined Maria McCann on The Saturday Café for Food at Faithlegg. This week, Jenny brings a recipe for Crispy skinned fillet of Salmon with Cauliflower Gratin, Lemon-Dill Velouté, and Crispy Crumb

 

Crispy skinned fillet of Salmon with Cauliflower Gratin, Lemon-Dill Velouté, and Crispy Crumb

This time of year, it brings back memories of warm, cosy nights with a bake of some sort in the oven, today, we are making a cauliflower gratin that can be served as a side. It pairs perfectly with a rich, oily fish like salmon.

Makes enough for 4 portions

  • 1head of cauliflower, cut into small florets
  • 1tsp butter
  • 1tsp flour
  • 300ml warm milk
  • 60g smoked cheddar Knockanore
  • ½ tsp of dijon mustard
  • Salt and white pepper

Topping

  • 3tsp panko breadcrumbs
  • 1tbsp melted butter
  • 1tbsp finely grated Parmesan cheese

Method:

  1. Blanch cauliflower, cook florets in salted boiling water for 3-4 minutes until just tender
  2. Make the cheese velouté- melt the butter, whisk in flour, cook for about 1 min
  3. Gradually whisk in warm milk until smooth and thickened.
  4. Remove from the heat, add the cheese and mustard with the seasoning
  5. Assemble in an oven-proof dish or ring moulds
  6. Mix the sauce and cauliflower together and spoon into the moulds
  7. To make the topping- mix the butter, panko crumb and parmesan in a bowl, sprinkle over the cauliflower and bake in a hot oven at 200c until golden and bubbling

 

 

Salmon

4 centre-cut salmon filets about 150g each (skin on)

Method:

  1. Pat the skin dry and lightly season with salt and white pepper
  2. Heat a nonstick pan to medium-high heat
  3. Add a touch of oil, sear the salmon skin side down first to crisp up
  4. Cook for 2-3 minutes, flip and cook for another 6-7 minutes at a medium heat or finish in the oven,

 

Dill velouté

  • 1 small shallot, finely diced
  • 100ml dry white wine
  • 100ml vegetable stock
  • 100ml cream
  • 1tsp lemon zest
  • 1 tbsp fresh dill, finely chopped
  • 1tbsp butter (to finish)
  • Seasoning salt and white pepper

Method:

  1. In a small saucepan, sauté the shallot without colour (this means at a lower heat without caramelising or browning the shallot)
  2. Add wine and reduce by half
  3. Add the stock and again reduce by half, then add the cream
  4. Simmer until lightly thickened and glossy
  5. Strain for a smooth finish, add the lemon zest, dill and a small knob of butter
  6. Whisk gently
  7. It will taste light and silky. Add seasoning if needed

 

Enjoy!

Jenny