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Our novelties
Festive cheeses
Cheeses with truffle
Rare cheeses
Discover also
Organic cheeses
Butter and cream
Yogurts and desserts
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Jurassic
Picandine – Fromager en Périgord
Barbichette range
Cremoso range
Comtés Marcel Petite
Xavier David Affineur d’Exception
La Réserve des Crémiers
Tradition Émotion
Affinage d’Excellence
Cheese types
Hard cheeses and pressed cheeses
Soft cheeses
Fresh cheeses
Blue cheeses
Milk types
Cow’s milk cheeses
Goat’s milk cheeses
Ewe’s milk cheeses
Buffalo’s milk cheese
A world of cheeses
French cheeses
Italian cheeses
Swiss cheeses
Spanish cheeses
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Recettes
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Roasted salmon with Picandou Raclette and sunny vegetables
Raclette
Roasted salmon with Picandou Raclette and sunny vegetables
People
4 Foodlovers
Preparation
30 min.
Cooking time
5-10 min.
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Ingredients
4 Picandou Raclette
2 leeks
80g of Isigny AOP butter
1 salmon fillet
200 g of Sud’n’ sol vegetables
1 lemon
Preparation steps
Wash and slice the leeks into thin rings.
Cut a few pieces of salmon.
Prepare a leek fondue: melt the Isigny butter in a pan, then add the finely chopped leeks.
Place a tablespoon of leek fondue in the bottom of a pan.
Cover with a few pieces of salmon.
Blot the Sud’n’Sol vegetables with a paper towel, then add the equivalent of a spoonful to the pan.
Add a squeeze of lemon juice for seasoning.
Add a Picandou Raclette.
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