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• Jarlsberg® •

Our recipes

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• Smoked Haddock Fondue •

• Ingredients •

You will need

  • 4 ramekins
  • 1 side smoked haddock
  • wafer sliced Jarlsberg
  • TOMATO SAUCE
  • 20 g butter
  • 30 g shallots, finely diced
  • 10 g garlic puree
  • 300 g chopped tomatoes
  • 1 g white sugar
  • 50 g double cream
  • FONDUE SAUCE
  • 15 g butter
  • 2 g garlic puree
  • 60 ml Soave White Wine
  • 120 ml whole milk
  • 25 ml double cream
  • 100 g gruyere cheese, grated
  • 300 g Jarlsberg® Reserve, grated
  • 50 g water

Makes 4 portions

The light nuttiness of the Jarlsberg® Reserve cheese compliments the Smoked haddock and the sweetness of the tomatoes perfectly.

Method

Tomato sauce:

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.

Fondue Sauce

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!!