This recipe makes 4. For Olivia's dinner, I gave her one serving plus two buttered toast fingers and about a cup of chopped mangoes as dessert - yes, she was very hungry tonight! As hubby was working late today, I was too lazy to cook and ate two of these too (I added some freshly grounded 4-season pepper). They are really tasty! Next time I may just make a bigger batch for the whole family. And I think half a teaspoon of kerrie powder would go well in the sauce too - can't wait to give it a try when Olivia is ready for more spices in her food.
INGREDIENTS
10g butter
1/2 small onion, finely chopped
1/2 medium leek, thinly sliced
200g salmon, cubed
1 tbsp flour
150ml milk
3/4 cup grated cheese (1/2 cup for sauce, and 1/4 cup for topping)
1/4 cup fresh breadcrumbs (about 1/2 slice of brown bread)
METHOD
1. Heat the oven to 200 degree C. Slightly grease 4 ramekins. Mix the breadcrumbs and 1/4 cup of cheese in a small bowl.
2. Divide the salmon cubes into the ramekins, and set aside.
3. Melt the butter in a small saucepan, and sweat the onion and leek for about 5 minutes.
4. Sprinkle half of the flour over the vegetables and stir well. Pour the milk into the pan, and cook for about 3 to 5 minutes (keep stirring!) until the sauce starts to thicken. Add more flour to reach the desired consistency. Stir in 1/2 cup of grated cheese and remove the pan from heat.
5. Spoon the cheesy vegetables into the ramekins, and top the ramekins with the breadcrumb/cheese mixture. Cook in the oven for 20 to 25 minutes.
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