1. 4 skinless salmon fillets about 170 g (6 oz.) each

Crumb

1. 125 mL (1/2 cup) finely grated fresh Parmigiano Reggiano (about 50 g)
2. 125 mL (1/2 cup) panko breadcrumbs
3. 15 mL (1 tbsp.) lemon zest (about 1 lemon)
4. 1 mL (1/4 tsp.) ground fennel seeds
5. To taste, salt and pepper

Sauce

1. 30 mL (2 tbsp.) butter
2. 1 garlic clove, finely chopped
3. 30 mL (2 tbsp.) flour
4. 250 mL (1 cup) milk
5. 30 mL (2 tbsp.) chopped chives
6. 15 mL (1 tbsp.) Dijon mustard
7. 125 mL (1/2 cup) finely grated fresh Parmigiano Reggiano (about 50 g)
8. To taste, salt
9. and pepper