Method
1) Pre-heat the oven to 190 C/ 375 F/ Gas Mark 5.
2) Cook the salmon in the milk. Drain, retaining the milk to make the white sauce later.
3) Heat the olive oil in a medium sized saucepan. Sauté the onion until soft. Remove and set aside.
4) Add the butter to the pan, melt and stir in the flour. Cook for 2 minutes, then gradually add the retained milk, stir well.
5) Return the onion to the pan of white sauce and stir in the tomato puree, salt, pepper and anchovy essence/ fillets and parsley.
6) Flake the salmon and fold into the milk mixture.
7) Transfer to an ovenproof dish.
8) Place the bread and parsley in a food processor and whiz to form herb breadcrumbs.
9) Sprinkle the breadcrumbs over the top. Drizzle over a little extra virgin olive oil
10) Bake for 35 minutes or until brown and crunchy.
Serve immediately