Serves 2 (Easily Doubled)
Prep 10-15 mins. Cook 30 mins
An absolutely delicious meal for fish lovers. Touches of sweet and sour blend to create a wonderfully refreshing, uplifting and healthy salmon dish.
1 large cauliflower
- 400ml milk
- 1 onion, sliced
- 10 whole black peppercorns
- 1 bay leaf
- 40g unsalted butter
- 20g plain white flour
- Flaky sea salt and black pepper
- 150g Fontina, derinded and grated
- 100g Parmesan, grated
- 100g block mozzarella, grated
1.Tidy up the cauliflower and cut into even sized florets. Blanch the florets for 4 minutes before refreshing in cold water. Arrange floret side up in a roasting dish.
2.Make the cheese sauce by heating the milk in a small pan along with the onion, peppercorns and bay leaf. Simmer for a few minutes, strain, then set aside.
3. Preheat oven to 200c. Melt the butter, before slowly adding the flour to form a smooth paste,. Slowly add the milk, stirring in with a wooden spoon. Once half the milk is added, add the second half, whisking vigorously to create a smooth, creamy sauce. Season, turn the heat very low and heat for 5 more minutes, whisking along the way.
4. Add the cheeses, keeping 50g of Fontina aside. Stir in and heat through to melt. Pour the cheese sauce over the cauliflower, sprinkle with the remaining Fontina and cook in the oven for 15-20 minutes. Check seasoning, allow to cool a bit and serve.
Recipe from Polpo: A Venetian Cookbook, by Russell Norman