Salmon duo with blue (or green) cheese sauce

This recipe combines the saltiness of smoked salmon and blue cheese with the texture of fresh salmon. 

For the sauce, chop a shallot, saute in butter until translucent, add a spoonful of flour to thicken, and  vegetable broth. Add cream (half the quantity of broth, for 1 shallot I use 2 dl of broth and 1 of cream) and boil a few minutes. Turn off the heat and add small cubes of blue cheese. Originally I used to do this with Gorgonzola, but now I use blue cheese from Iowa (surprisingly 

good!). Pick whatever is more local for you.

For the fish, cut a pocket in the fresh salmon and insert slices of smoked salmon. Roast in the oven at 400 F / 200 C for app. 15 minutes. You do not want to overcook and dry the salmon.