Ingredients
Preparation
- 1 fondue Aux 3 fromages de l’Isle by 1001 Fondues, snack size, 125 g (4 oz.)
- 30 mL (2 tbsp.) butter
- 2 leek whites, washed and thinly sliced
- 4 salmon filets, approx. 150 g (5 oz.)
- A little olive oil
- 60 mL (1/4 cup) white wine
- 60 mL (1/4 cup) 35% cream
- ½ lemon
- 1 small bunch fresh dill, chopped
- Salt and pepper
- Melt butter in a skillet over medium-low heat. Add leek and season. Cook, stirring occasionally, until tender. Set aside.
- Preheat oven to 180 °C (350 °F).
- Season salmon filets with salt.
- In a nonstick skillet, heat oil over medium-high heat and sear salmon filets on both sides until nicely coloured. Finish cooking in oven for 5 to 8 minutes or until salmon is cooked through.
- Bring the white wine to the boil in a saucepan. Add cream and cheese fondue. Bring to the boil, stirring continuously with a whisk for at least 2 minutes and until the internal temperature is at least 75 °C (167 °F). Add a little lemon zest and juice, to taste. Add dill and check seasoning.
- Pour half the sauce onto the plates. Place the leeks in the centre of the plates. Top with salmon filets. Generously drizzle with remaining sauce. Garnish with a sprig of dill, and, if desired, serve with oven-roasted asparagus.
Aux 3 Fromages de l’Isle
Aux 3 Fromages de l’Isle
Fromagerie de l'Île-aux-Grues
Check out our 1001 fondues
Aux 3 Fromages de l’Isle has fruity notes with aromas of forest underbrush and hazelnuts.
Creamy and perfectly balanced, it blends three local cheeses: Canotier de l’Île, Tomme de Grosse-Île and aged Île-aux-Grues Cheddar. All three are carefully crafted using only cow’s milk from Île-aux-Grues dairy farms.
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