Haché Parmentier with Carrot, Peas, Broccoli, and Baked Salmon with Mornay Sauce

Preparing the vegetables and potatoes: Peel the potatoes and carrots, and cut them into large pieces. Steam them together for 20 minutes. Add the chopped broccoli in the last 5 minutes.

Preparing the peas and shallot: Finely chop the shallot and sauté it in some butter. Add the thawed peas and let them cook for a moment.

Making the mash: Mash the steamed vegetables and potatoes together with the peas into a mash. You can mash it finely or leave some coarser chunks in it, as Grace likes it. Season with salt and spread the mash over a baking dish.

Cooking the salmon: Season the salmon fillets with pepper, salt, and curry (or other herbs to taste). Sear the salmon quickly on both sides in some butter or olive oil, until the outside is nicely golden brown, but the inside is still juicy. Place the cooked salmon on the mash in the baking dish.

Making the Mornay sauce: Prepare the béchamel sauce and add 150 g grated emmental to make a Mornay sauce. Pour this over the salmon and mash in the baking dish.

Gratinating: Sprinkle the remaining grated cheese over the sauce and gratinate everything for 25-30 minutes in a preheated oven at 190°C, until the top is golden brown.

Serving: Remove the casserole from the oven and serve immediately. Enjoy this heartwarming casserole full of vegetables and salmon!