Cheesy Fisherman's Grill

This is a tidy British supper that turns canned salmon and fresh crab into something considerably more elegant than the sum of the parts. The sauce base is a classic béchamel, but instead of plain milk, you thin it with the salmon can’s juice topped up with milk. That small swap gives the sauce a concentrated fish backbone without any fuss.

Skin and seed the tomatoes before chopping them in. Tomato water thins the sauce and makes the finished gratin weep. Pulp-only pieces give you the fresh-summer note without breaking the texture.

Pile the salmon-crab-sauce into two individual dishes and cover with a generous layer of grated parmesan. Under a hot grill (broiler) for 6 to 8 minutes, the parmesan melts into a nutty, golden crust that seals the steam in below.

Serve with boiled new potatoes to soak up the sauce. The recipe’s garnish of whole crab legs on top is traditional British presentation, but optional.

Chef Tips

• Drain the salmon well but keep every drop of the juice. That liquid is the flavor carrier for the béchamel.
• Stir the flour into the melted butter and cook for a full minute before adding liquid. A cooked roux kills the raw flour taste in the finished sauce.
• Season the sauce boldly. Canned salmon is salty already, but parsley and fresh cracked pepper give it the lift it needs.
• If you cannot find fresh crab, white lump or claw meat from a tin or tub is fine. Drain it well first.

Variations

• Stir a handful of cooked shrimp or smoked haddock flakes into the mixture for a more layered seafood gratin.
• Top with a mix of parmesan and fresh breadcrumbs for a crunchier crust.
• Add a pinch of cayenne or a small splash of dry sherry to the sauce for a richer, warmer note.