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Salmon en croûte with tapenade and Emmental de Savoie

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  • Cheese :

    Emmental de Savoie
  • Dish type :

    Main, Starter
  • Season :

    Spring, Summer, Autumn, Winter

Ingredients - for 4 persons

  • 4 thick slices of salmon
  • 250g Emmental de Savoie
  • 150g black tapenade
  • 250g tomato coulis
  • 12 sundried tomatoes
  • 1 glass of white Vin de Savoie
  • 100g onion marmelade
  • 24 whole black olives

Preparation

  1. Cut 12 thick sticks and 4 thin slices of Emmental de Savoie.
  2. Slice open the piece of salmon at the centre, and slide 3 sticks of Emmental de Savoie and the tapenade inside. Cover with a thin layer of tapenade and a slice of the Emmental de Savoie.
  3. Place in an oven at 200°C for 15 minutes.
  4. For the sauce: Reduce the white wine and the onion marmelade, add the tomato coulis and bring to the boil. Add slices of sundried tomatoes and the black olives. Sauté on a low heat for 5 minutes.
  5. Serve the salmon and sauce with a mixture of grains (bulgur and spelt).