The light nuttiness of the Jarlsberg® Reserve cheese compliments the Smoked haddock and the sweetness of the tomatoes perfectly.
In a heavy-based pan add the butter and shallots; cook on a medium heat until the shallots have softened. Add the garlic and cook for a further 2 minutes. Add the tomatoes and cook on a low simmer for 10 minutes. Add the double cream and sugar. Season to taste.
In another heavy-based pan, add the butter and garlic puree and cook for 1 minute. Add the white wine and reduce by half. Add the milk and bring to a steady simmer; add the cheeses and cook stirring continuously until fully melted. Finish with the double cream and season to taste.
Smoked haddock fondue:
Take a ramekin and add the tomato sauce until 1 quarter full and some diced smoked haddock until half full. Fill the rest of the pot with the fondue sauce and add the thinly sliced Jarlsberg® Reserve cheese. Cook in a hot oven (200 degrees celsius, fan) until the top is golden brown.
Stand for 1 minute and serve with toasted ciabatta slices to dip. Enjoy!!