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Sea Bream with Cantal Cheese

This recipe for Sea Bream with Cantal Cheese has been reproduced courtesy of Fromages.com

Fromages.com will introduce you to the fascinating world of traditional French cheeses. You can discover the wonders of the French cheeses and their histories and origins, but more importanly Fromages.com gives you the opportunity to taste and savour wonderful French cheeses - the well known and the not so well known - in the comfort of your own home.

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From France direct to you Fromages.com will deliver the French cheeses of your choice - to find out more or to order some cheese go to www.fromages.com

Ingredients for Sea Bream with Cantal Cheese

600g of Daurade, known a sea bream or chysophrys fish.
320g of Cantal cheese (click here for information)
2 white leeks
1 spoon of butter
1/2 glass of white dry wine
Salt and pepper

How to make Sea Bream with Cantal Cheese

  • Take a saucepan and allow the butter to melt.
  • Add the leeks which have been cut into small portions. Moisten with the wine. Add enough water to the pan to cover the leeks.
  • Allow to cook on a low flame for about 10 minutes.
  • Cut half the Cantal into thin slices and gentle mix into pan.
  • Stir gently to make a sauce.
  • Place the fish in a well buttered oven pan, add seasoning and cover with the sauce.
  • Cut the rest of the Cantal into small cubes and sprinkle on the fish.
  • Cook in the oven at 150°C for 15 minutes.

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Published with permission of Fromages.com

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