An ordinary béchamel is prepared that calls for cayenne pepper and nutmeg. Cheese mixed in to suit yourself, there can be no measuring here it depends on the type of cheese you decide on using and how strong you want it to be.
I incorporated a lot more cold milk after the béchamel was made and after the cheese added in. I want mine to be soupy and generous and I intend to add an egg that will firm additional milk, so even more milk is added to compensate. I want my sauce to run on the plate. Sometimes you don't want that.
After all that I forgot to photograph the plated meal. Too bad. Half the plate is a single leaf of curly lettuce. Rolled to a cigar and cut thinly, chiffonade to chefs, it springs back to hay. One leaf take the entire half plate. The simple oil/vinegar dressing with s/p and the whole thing is a nice chlorophyll taste countering the creamy cheese.
They say, and they say it a lot, never combine seafood with cheese. The proscription comes from seaports with prevailing respect for the utmost freshest seafood possible. They want it not messed with, as close to that sea-freshness as possible. While cheese is a highly processed food sometimes taking months even years. But that conceit is nonsense. There is no such thing as fresh seafood around here.
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