Put salmon on the menu and up the omega 3s for winter. See here for a recipe to make bechamel (white) sauce.
|¾ cup||Bechamel sauce (Main)|
|¼ cup||Creme fraiche, or use sour cream|
|1 Tbsp||Dijon mustard|
|1 Tbsp||English mustard, hot, ready prepared|
|1 Tbsp||Creamed horseradish|
|½||Lemons, zest and juice|
|4||Boneless salmon fillets, about 200g each (Main)|
|2 large handfuls||Panko breadcrumbs, mixed with finely grated colby cheese|
- Whisk bechamel sauce, creme fraiche (or sour cream), dijon and hot english mustards, horseradish and the lemon zest and juice, until smooth. Season and chill.
- Preheat oven to 200C. Generously spread sauce over the top of salmon fillets, sprinkle with panko crumbs mixed with finely grated colby cheese and bake until the crumb is golden and sauce is bubbling.