Deconstructed Grilled Huon Salmon Mornay

Bahan-bahan

• 1 side Huon Salmon, ends trimmed
• 1 tbsp flour
• 20g butter
• 200ml milk
• 50g Gruyere cheese, grated
• nutmeg, to taste
• handful fresh herbs
• 400g green beans, ends trimmed
• 1/2 cup panko breadcrumbs
• 1 lemon, zested
• salt and pepper to taste

Kaedah

1. 1
   Preheat grill
2. 2
   Begin by making the mornay sauce. Melt the butter in a saucepan and then stir in the flour. Stir for a minute or two. Slowly add the milk, whisking continuously to avoid lumps. Cook, stirring for 2-3 minutes until the sauce starts to thicken. Remove from the heat and stir in the cheese. Taste and season with salt, pepper, and nutmeg, then fold in the herbs.
3. 3
   Cook the green beans in salted boiling water for 3-4 minutes until cooked al-dente.
4. 4
   Season the salmon and place skin side down on a baking tray. Grill for about 6-8 minutes, or just until you get a nice golden colour on top of the salmon.
5. 5
   Remove the salmon from the grill. Place the drained green beans on the tray around the salmon and then drizzle the mornay sauce all over.
6. 6
   Sprinkle breadcrumbs and lemon zest over the top.
7. 7
   Grill for another 7-10 minutes. When ready, the breadcrumbs should be crisp and golden and the salmon flaky and soft.