RECIPE: Salmon Mornay

Salmon Mornay is one of Aussie’s favourite “baked dinner” meal. A “classic” home-made baked dinner meal evokes many childhood memories. Sometimnes we can find baked dishes like “Salmon Mornay” on Hotel / Pub or Club menu’s. A relic from the past… Hence not all things from the past (food trends) must be bad. Try my version (recipe) of Salmon Mornay. Rich but smooth, tasty and will tantalise your taste buds. Follow my Recipe (below) with step-by-step instructions.

This rercipe makes 2 PORT.   

Preparation time: 15 minutes | Cooking time: 25 minutes 

INGREDIENTS

QUANTITY       UNIT         PRODUCE

2                       PC            Salmon fillets fresh (no skin and bones) | each 170 GR

               As needed          Seas salt flakes (Maldon)

               As needed          Black pepper from the pepper mill

5                       ML            Lemon juice fresh

3                       ML            Worcestershire sauce

5                       ML            Olive oil cooking

MORNAY SAUCE

6                       GR            Butter cooking (unsalted)

8                       GR            Plain flour (white)

120                   ML            Milk full fat

30                     ML            Cream thick cooking

1                       PC            Egg yolk fresh

30                     GR            Parmesan cheese whole grated (Roesti grater)

20                     GR            Gorgonzola cheese crumbled

               A pinch                Cayenne pepper ground

               A pinch                Nutmeg ground

               As needed          Sea salt flakes (Maldon)

               As needed          White pepper ground

10                     GR            Parmesan cheese finely grated

5                       GR            Breadcrumbs (white)

2                       PC            Leon wedges fresh

MISE EN PLACE | PREPARATION:

1. Cut salmon fillets lengthwise into 1 cm thick tranches
2. Marinated with lemon juice and Worcestershire sauce, set aside for 10 minutes
3. In the meantime prepare with aluminum foil a rectangular shaped (10cm wide and 20 cm long) base leaving the edges slightly heightened – folded inwards (0.5cm).
4. Brush the aluminum foil base with olive oil.
5. Season salmon fillet tranches with sea salt flakes and black pepper mill on both sides
6. Arrange 2-3 tranches of the salmon fillet direct next to each (no gaps) on the oiled aluminum base next to each other leaving a space of 3-4 cm to the edges.
7. Cover with plastic wrap and put in refrigerator
8. Melt butter in a saucepan, add flour in one go (once butter is completed melted) and mix well with a wooden spoon (this is called roux)
9. Add milk and cream and mix well with wooden spoon or / and a whisk
10. Season with sea slat flakes, white pepper ground and nutmeg
11. Bring to a boil and simmer for 10-15 minutes (flour taste is cooked out by then). Ensure to check / stir your Sauce (at this stage called Béchamel) very frequent (If too thick add extra milk)
12.  Add Parmesan and Gorgonzola cheese, mix well
13. Take off the heat, add egg yolk and mix well, add cayenne pepper
14. Slightly cool down the Mornay sauce
15. Take out the salmon fillets and cover (no space left) with the Mornay sauce
16. Sprinkle with some grated Parmesan cheese and bread crumbs
17. Bake in the oven (preheated to 190 C) for 8-10 minutes or / and till golden brown
18. Serve straight away, garnish with a lemon wedge

EQUIPMENT / TOOLS required:

Cutting board (fish) | Chef’s knife | Brush | Roesti grater | Cheese grater | Aluminum foil | Sauce pan | Wooden spoon |  Whisk

REMARKS | COMMENTS | SUGGESTIONS:

1. Salmon can be replaced by Ocean trout, Perch or / and Tuna fillets
2. Gorgonzola cheese can be replaced by any other blue vein cheese

                    

Bon Appetite

Martin – Guide Dog User and Chef