Charcoal grilled salmon with spring onion bechamel sauce
IngredientsFor a 17 × 25 cm heat resistant baking dish or ceramic bowl
The fresh salmon is salted, peppered and left in the refrigerator for 1/2 hour. (In the case of the pre-flavored version you may skip this step and use the ingredient immediately.) Grill both sides on charcoal grill for approx. 20 minutes.
During this time, prepare the garnish. Melt the butter, add the flour and fry until light brown. Heat the milk to lukewarm and mix it gradually, with quick stirring to the roux. Cook the sauce to the density of a pudding. (If you turn the wooden spoon over and run your fingers over it, the sauce should not converge in the middle.) Add salt and pepper, season with nutmeg and remove from the heat.
Spread vegetable oil on a heat resistant baking dish or ceramic bowl, cut the spring onion in half, place it on the bottom of the bowl and pour the bechamel sauce on it. Sprinkle with grated cheese, then bake it until golden brown in a preheated 200 degree C oven in approx. 20 minutes. Serve with grilled salmon.