Cantal crusted salmon entre-deux and celeriac risotto

Cantal crusted salmon entre-deux and celeriac risotto
You know my love for AOP cheeses from Auvergne. I was delighted that Paul Dischampcheese maker and refiner from Auvergne, offers me to put cantal AOP entre-deux with raw milk on my party menu. Cantal is one of my favorite cheeses. There’s always some in my fridge. I enjoy tasting it like this, at the end of a meal or as an aperitif. And this cheese is also great to cook with. I use it all the time.
For my holiday menu, I wanted a recipe that changed the classics a bit. I opted for a combination that had been tempting me for a long time, salmon and cantal in between. This is a very simple recipe to make, and can easily be prepared in advance. There will only be cooking to do, before sitting down to eat.
The salmon is therefore covered with a crust rich in cantal in between, which will melt and brown during cooking in the oven. This is delicious ! To accompany it, I prepared a celeriac “risotto”, otherwise known as celery root. This way of cooking celery in risotto is a safe bet, since the chefs, including Alain Passard, offer it. This risotto is an original dish, and really easy to make. It is perfect for a gourmet and hassle-free holiday menu.

Cantal crusted salmon in between and celeriac risotto:

Cantal crusted salmon in between:

120 g of cantal AOP entre-deux with raw milk (Paul Dischamp)
60 g of sandwich bread
60g butter
4 salmon fillets (600 g)
salt pepper
thyme
In a blender, put the cheese, the bread and the butter.
Chop until you have a smooth paste.
Spread this mixture between two sheets of parchment paper.
Refrigerate for at least 30 minutes.
Prepare the salmon steaks. Remove skin and bones.
Season with a little salt, pepper and thyme.
Preheat the oven to 180°C.
Cut strips of trim to the size of the pavers, and lay them on top. It is important that the filling is very cold so that it can be worked easily.
Place the patties on a greased baking sheet.
Bake 15 to 20 minutes
Cantal crusted salmon entre-deux and celery risotto

Celeriac risotto:

1 celeriac
1 shallot
2 cloves garlic
100ml white wine
200ml vegetable stock
60 g of cantal AOP entre-deux with raw milk
3 tbsp heavy cream
salt pepper
olive oil
1 lemon

Cut the celeriac into small cubes. You can do it with a knife or with an alligator.

Put a little oil in a sauté pan.
Brown the finely chopped shallot.
Add the grated garlic, then the celeriac cubes. Brown everything for about 3 minutes, stirring regularly.
Season.

Add the white wine and cook for 2 minutes.
Add a little hot broth and simmer over medium heat, stirring regularly. After 5/6 minutes you will have an al dente risotto. After about ten minutes, it will be more melting. The cubes should still remain a little firm. Add a little more broth as needed.

Add the cream and the grated cantal. Mix well and simmer for a few more minutes.
Check the seasoning and add a squeeze of lemon juice.

This “risotto”, unlike traditional risotto, can be reheated.

Serve the risotto and the salmon hot.

Cantal crusted salmon entre-deux and celeriac risotto

To finish: if you don’t like celeriac, don’t panic! You can make a classic risotto with 300 g of arborio rice instead of celeriac cubes. The steps are the same. You just need to provide a good liter of hot broth that you will add little by little. Cooking will take about 17 minutes. The rice should still be a little firm. Add the cream and the grated cantal in the same way at the end. On the other hand, this risotto must be served as soon as it is ready.


To place the Cantal cheese paste on the salmon steaks, it must be very cold. You can keep the bottom sheet for easier handling. Gently remove it once turned over the salmon.

The alligator is a device that I find brilliant since it allows you to cut small regular cubes in record time. Your browser will give you all the information about it.

You can find the cantal AOP entre-deux with raw milk on Paul Dischamp’s online store.
A little surprise awaits you on my instagram accountfrom this evening.

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