Individual Salmon Mornay

SERVES 4 PREPARATION 15 MINUTES COOKING 20 MINUTES

4 x 150g skinless, boneless

salmon fillets ½ cup panko breadcrumbs 2 tablespoons olive oil 1 bunch kale, leaves removed lemon wedges to serve FENNEL & CHILLI WHITE SAUCE 60g butter, chopped 1 onion, finely chopped 1 celery stalk, finely chopped 2 garlic cloves, crushed

2 teaspoons fennel seeds ½ teaspoon dried chilli flakes ¼ cup plain flour 3 cups milk 1 cup grated gruyère 1 tablespoon Dijon mustard

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 & 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.