1.Peel and slice the shallots and the clove of garlic. Rinse and chop the parsley.
2.Fry the shallots in a hot frying pan with olive oil for 2 minutes, before adding the broccoli florets, parsley, garlic, salt and pepper. Heat it some more for 2 minutes.
3.Preheat the oven to 180°C.
4.Remove the skin and bones (if necessary) from your salmon steaks. Cut them into slices about 1 cm thick. Place them in the base of a gratin dish such as the Curver Smart Cook. Then cover with the broccoli/shallot mixture, pressing down a little with a spatula.
5.Mash the potatoes and the rest of the sweet potato, then pour in the milk, nutmeg, salt and pepper. Mix and cover the broccoli with this purée.
6.Sprinkle with grated comté cheese, then cook for 30 minutes.