These are possibly the yummiest gem squashes I have ever tasted. They are filled with melted blue cheese and burnt sage leaves.
Steam your gem squashes for at least 20 minutes until a knife goes easily through their soft skin. Carefully slice the gems into two halves and scoop out the seeds in the middle with a spoon. If you see at this point that the gems are still a little hard inside, you can pop them back in your steamer for a few more minutes, round side down.
While the gems are steaming, heat 20g of butter in a pan. Fry some fresh sage leaves until they start to crisp up and go brown.
Break up some blue cheese into the middle of the gem and let it melt with the heat. If you like, you can grill them until the cheese melts.
In another pan, melt a little butter on a medium heat. Fry some fresh salmon steaks until they are cooked to your liking (I like mine pink in the middle). It works best cooking the salmon on the skin side for a few minutes and then turning it over just at the end for 30 seconds to cook the top. Squeeze some fresh lemon juice over the top of the fish and serve with the cheesy gems.
We had our meal with a bottle of Graham Beck's Blanc de Blanc Cap Classique.
Follow me on Facebook: https://www.facebook.com/cauliflowermash?ref=hl
