In a bowl, add the butter diced into cubes with the flour and the grated parmesan;
Rub the butter into the flour until it resembles large breadcrumbs;
Chill the crumble mix in the fridge while preparing the Parmentier;
Salmon and Broccoli double Parmentier
Peel and wash the potatoes; Roughly dice them; Add the potatoes in a saucepan filled with cold water; heat and boil for 20-25 minutes until soft; drain well;
Cut the broccoli florets off the head; Wash and drain; blanch for 7-8 minutes; drain well;
Mash the Broccoli with a hand potato masher; add 2-3 small potato pieces to obtain a smooth texture;
Mash until to get an even texture;
With a hand potato masher, mash the potatoes; add the double cream and chives; season with salt and pepper; stir in butter until melted and blended;
A potato masher gives a coarser texture, keep mashing for a creamier texture; Potato mashers usually come with a wavy wire; you can use one with a grid plate for a more even and creamier texture;
Finely mince the shallot;
Preheat oven at 180°C;
Remove skin and fishbones from the salmon fillets; In a large shallow bowl, dice the salmon into even smalls pieces; add 5cl of double cream; season with pepper;
Combine well;
In an oven-proof dish, spread a layer with the salmon mixture;
Add a thin layer of mashed Broccoli;
Top the broccoli layer with mashed potatoes;
With the back of a spoon, spread mashed potatoes;Sprinkle over Parmesan Crumble;Bake for 30-35 minutes;