Recettes autour du fromage
Monk's Salmon
- Difficulty : -
- Preparation : 20 minutes
- Cooking : 45 minutes
Author :
Recipe provided by Dairy Farmers of Canada. For more recipes go to dairygoodness.ca
If you don't have any OKA, you can use : OKA Classique or OKA L'Artisan
In a food processor combine scallops, onion, garlic, rosemary and basil. Add OKA cheese and continue to blend 2 to 3 minutes. Add egg white and half of the cream. Continue to blend until smooth thickness is obtained. Season. Store in a cool place.
Spread mousse over each salmon fillet and roll in a tournedos fashion.
Brush the bottom of a skillet with butter and line the salmon tournedos inside. Season and sprinkle with lemon juice. Add fish stock. Cover and braise in oven 300 °F (150 °C) for 20 to 24 minutes. When done, remove tournedos from skillet and keep warm. Place the skillet over heat, reduce the stock by half. Add remaining cream and reduce by half. Add Canadian Camembert cheese, stir well and remove from heat immediately. Strain sauce.
Serve 1 tournedos on pasta, cover with Canadian Camembert cheese sauce.
- Mousse:
- 1/2 lb (250 g) fresh scallops
- 1/2 onion, chopped
- 1 garlic clove, chopped
- 1 tbsp (15 mL) fresh rosemary
- 1 tbsp (15 mL) fresh basil
- 75 g OKA cheese, into small pieces
- 1 egg white
- 1/2 cup (125 mL) cream 35 %Salt and pepper, to taste
- Salmon:
- 11/2 lb (750 g) fillet of fresh salmon, cleaned and cut in 6 slices
- 1 tbsp (15 mL) butter
- Juice of half a lemon
- 1 cup (250 mL) fish stock or sea food stock
- 60 g Canadian Camembert cheese