Cantal PDO
Multiple sensations: an either soft or powerful flavour depending on ripening
Salers PDO
An exceptional farmer’s cheese: robust, spicy and floral
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Recipe using Fourme d’Ambert: Salmon trout roll with green cabbage and Fourme d’Ambert sauce
Starter
Fourme d’Ambert
Easy
Moderately expensive
Preparation: 10 mins
Cooking time: 15 mins
6 people
- 1.2 kg salmon trout
- 1.5 kg green cabbage
- 250 g crème fraîche
- 150 g Fourme d’Ambert cheese
- 20 g butter
- salt and pepper
- Fillet the trout and cut into thin escalopes.
- Blanch the cabbage leaves.
- Place a cabbage leaf and a escalope of salmon trout on a buttered piece of foil.
- Season with salt and pepper and roll up the cabbage with the trout like a sausage.
- Cover with the foil and steam for 15 mins.
- Leave to one side.
- For the sauce : boil the cream. Add the Fourme d’Ambert cheese and the softened butter. Stir until it boils.
- Take off the foil and cut the rolls into slices.
- Pour some Fourme cheese sauce onto warmed plates and place the slices on top.
Conseils
Liven up the dish with some green Le Puy lentils piled into a little mound in the centre of the plate.
Recipe by Thierry Chelle, Toque d’Auvergne.
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