Poached Salmon Dijonnaise

Method

Put the salmon steaks in a saucepan or frying pan large enough to take steaks in one layer.
Just barely cover with milk.
Whilst the salmon is poaching, melt the butter in another saucepan ad stir in the flour to make a roux.
When the salmon is cooked - 5 - 10 minutes depending on how thick the steaks are (check by inserting a knife next to the bone, the flesh should come away easily), take out, remove the bone and place in a fireproof dish.
Add the poaching liquor to the roux, stirring all the time until smooth and creamy.
Add grated cheese, mustard and the mushrooms and stir until the cheese has melted.
Pour over the Salmon, sprinkle with parmesan and brown under the grill or broiler.

Tip

For a change try substituting the salmon for prawns or salmon trout.