Ingredients

• 2 plump pieces of fresh salmon
• 1½oz - 45g butter (plus 2 tbsp for spinach)
• ¼ cup of all purpose flour (plain flour) Plus some flour to coat the fish
• 2 cups of milk
• 3 shakes of cayenne pepper
• 2 pinches of (ground) nutmeg or freshly grated
• 1 cup of grated cheddar cheese
• 1 small bunch of chives (washed roots removed)
• A drizzle of olive oil
• 1 lb - 500g raw spinach (1 cup cooked) washed
• salt and pepper

Steps

• Step 1

  Preheat your oven to 430°F – 220°C.

• Step 2

  Place a saucepan on moderate heat, add the butter until melted then add the flour. Mix well using a wooden spoon until the butter starts to foam on the edges.

• Step 3

  Add a little of the cold milk, and stir until smooth. Add the rest of the milk and using a whisk, whisk vigorously over low heat until smooth. Turn off heat. Add the cayenne pepper, nutmeg and salt. Grate and add the cheddar cheese and stir until melted still off heat. Chop the chives finely and add to sauce.

• Step 4

  On high heat, place a frying pan with a generous drizzle of olive oil. While the pan is heating, coat the fish in the flour, shake off any excess and place in hot oil skin side up. Cook until golden brown then turn over. Continue cooking until the skin is crispy. Add a little more olive oil if pan is dry.

• Step 5

  Bake in oven at 430°F – 220°C for approx 12 minutes or until the cheese on top is golden brown.

• Step 6

  While the fish is baking, remove the stems from the spinach and keep only the leaves. Roughly chop the leaves. Melt 2 tbsp butter in a frying pan and add the spinach with a little salt and pepper. Mix well for 20 seconds or until wilted and place on a hot serving plate. Leave a hole in the centre to place your fish.

• Step 7

  Once fish is cooked, remove and place on top of spinach. Spinach should be all around the fish. Spoon on and extra mornay sauce around the plate.

Little Tips

If the fish seems cooked but not browning, use the above broiler (grill) in your oven.

If you can't find chives you can substitute with spring onion (scallion).

You can also cut the fish in chunky pieces and bake it in an oven proof serving dish rather than a frying pan.

Cooking times can vary depending on the thickness of your fish.