Ingredients :
• 200 g of Salers cheese
• 4 turbot steaks (thick slices cut from fillets)
• 25 g of butter
• 2 dessert spoons of breadcrumbs
• 2 dessert spoons of mixed herbs (tarragon, chervil, parsley)
• salt, pepper.
Comments:
• Exclusively farmhouse produced, Salers is made between 15th April and 15th November only (for as long as the cows are fed on grass). It is the expression of its region : the volcanic massif.
• Pure authenticity ! This high-flyer of the Auvergne cheese board can boast being the only 100% farmhouse cheese of protected denomination origin label of the four French farmhouse cheeses to be awarded the label. For connoisseurs, just like the medieval market town of Salers and the cows with the great lyre-shaped horns, it is the emblem of a whole land.
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Turbot steak oven-browned
with Salers cheese
Preparation:
• Preheat the oven at 240°C (th 8).
• Grease an oven dish, sprinkle with salt and pepper then place the turbot steaks inside.
• Cut the Salers cheese into slithers with a vegetable peeler.
• Melt the rest of the butter and mix it carefully with the Salers cheese, the mixed herbs and the breadcrumbs.
• Put a layer of this mixture onto each steak and bake for 10 min.
• Then place them under the grill for 3 min to obtain a golden, crunchy crust.
• Serve with a knob of melted butter.
The right place to buy Salers cheese:
© CIF (Comité Interprofessionnel des Fromages)
Used by Cooking2000 with CIF's permission
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