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Recipe using Fourme d’Ambert: Salmon trout roll with green cabbage and Fourme d’Ambert sauce

Starter

Starter

Fourme d’Ambert

Fourme d’Ambert

Easy

Easy

Moderately expensive

Moderately expensive

Preparation: 10 mins

Preparation: 10 mins

Cooking time: 15 mins

Cooking time: 15 mins

6 people

6 people

Ingredients
  • 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
Preparation
  1. Fillet the trout and cut into thin escalopes.
  2. Blanch the cabbage leaves.
  3. Place a cabbage leaf and a escalope of salmon trout on a buttered piece of foil.
  4. Season with salt and pepper and roll up the cabbage with the trout like a sausage.
  5. Cover with the foil and steam for 15 mins.
  6. Leave to one side.
  7. For the sauce : boil the cream. Add the Fourme d’Ambert cheese and the softened butter. Stir until it boils.
  8. Take off the foil and cut the rolls into slices.
  9. 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.