planche-menuburger
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

  1. Wash and slice the leeks into thin rings.
  2. Cut a few pieces of salmon.
  3. Prepare a leek fondue: melt the Isigny butter in a pan, then add the finely chopped leeks.
  4. Place a tablespoon of leek fondue in the bottom of a pan.
  5. Cover with a few pieces of salmon.
  6. Blot the Sud’n’Sol vegetables with a paper towel, then add the equivalent of a spoonful to the pan.
  7. Add a squeeze of lemon juice for seasoning.
  8. Add a Picandou Raclette.
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