With caper salsa
Ingredients
- Pasta (penne), 125 g
- Halibut fillet, 400 g
- Cauliflower florets, 450 g (fresh or frozen)
Mornay Sauce
- Butter, 4 tablespoons
- All-purpose flour, 4 tablespoons
- Milk, 600 ml
- Nutmeg, a pinch
- Gruyère cheese, 100 g (grated)
- Egg yolk, 1
Caper Salsa
- Capers (from brine), 50 g
- Extra virgin olive oil, 3 tablespoons
- Chopped parsley, 2 tablespoons
- Garlic clove, 1
- Lemon juice, juice from 1/2 lemon
Preparation
Mornay Sauce
- In a medium saucepan, melt the butter over medium heat. Add the flour and stir with a wooden spoon. Cook for about 3 minutes, stirring constantly, until the roux is lightly golden.
- Gradually add the milk while whisking constantly. Bring to a boil, stirring occasionally. Once boiling, reduce the heat and simmer for about 4 minutes.
- Season with salt, pepper, and nutmeg.
- Remove from heat, add the grated cheese, and stir until melted. Let cool for about 10 minutes, then add the egg yolk and mix well.
Additional Preparation and Baking
- Cook the pasta al dente in salted water, drain, and transfer to a baking dish.
- Arrange the halibut fillets in the center of the dish.
- Cook the cauliflower florets in lightly salted water until tender, drain, and separate into smaller pieces. Arrange the cauliflower around the halibut.
- Preheat the oven to 200°C (400°F).
- Pour the Mornay sauce over the casserole and place in the preheated oven. Bake uncovered for about 20-25 minutes.
Caper Salsa
- Drain and chop the capers.
- In a bowl, combine the capers with olive oil, chopped parsley, pressed garlic, and lemon juice.
Serve the baked halibut casserole with the caper salsa on the side.
