SALMON GRATIN WITH FOURME D’AMBERT CHEESE
From Necessity to Delight: The Birth of a Classic Dish
Please find a dish that is both simple and sophisticated – the Salmon Gratin with Fourme d’Ambert cheese.
Born out of necessity, this dish is a true testament to the creativity and resourcefulness of home cooks. When faced with limited ingredients (during Covid pandemic), I found myself reaching for a piece of Fourme d’Ambert cheese, a tangy and earthy blue cheese, and a few salmon fillets. And with a bit of gruyere cheese, this gratin was born.
Uncover the Rich History of Fourme d’Ambert, the Timeless French Blue Cheese
Fourme d’Ambert is a semi-hard blue cheese made from raw cow’s milk, proudly produced in the Auvergne region of my France. This cheese is not just any ordinary cheese, but a true testament to the rich culinary heritage of France. With a documented origin dating back to the Roman occupation of France 1,000 years ago, Fourme d’Ambert is considered one of the oldest cheeses in France.
A Timeless Classic: The Roman Roots of Fourme d’Ambert Cheese
The story of Fourme d’Ambert is intertwined with the history of France itself. In the early days of feudalism, Fourme was noted as a prized cheese, treasured for its unique flavor and texture. Through wars, revolutions, and economic upheaval, Fourme d’Ambert has stood the test of time, remaining a beloved staple of the French cheese world.
From Feudal France to the Modern Table: The Story of Fourme d’Ambert
Today, Fourme d’Ambert is still made using traditional methods passed down through generations of cheese-makers in the Auvergne region. This artisanal tradition is what gives Fourme its distinct nutty and tangy flavor, making it a favorite among cheese connoisseurs and gastronomes alike.
Discover the Hidden Jewel of Burgundy: Monthélie
Nestled in the heart of Burgundy in my beloved country, lies a hidden gem that has been producing exceptional wines for centuries. Monthélie is an Appellation d’origine contrôlée (AOC) that boasts a rich history, dating back to the times of the Gallo-Roman settlements and beyond. The first vines were planted by monks from Cluny over a thousand years ago, and today it is recognized for its high-quality red wines made from Pinot Noir and its crisp and refreshing white wines made from Chardonnay.
In 1970, Monthélie received the prestigious Premier Crus status, elevating its already impressive reputation. The white Monthélie wine is a close cousin to Meursault, known for its lemony aromas that blend perfectly with hints of mayflowers, Reinette apples, and fresh hazelnuts. Its straw-yellow colour and ‘white’ soil with a low limestone content contribute to its full-bodied and juicy taste that is framed by gentle tannins. With time, the wine may develop floral notes like violets and peonies, shifting towards blackcurrant.
Whether you’re a seasoned wine connoisseur or just looking to try something new, Monthélie is the perfect choice. So why not pour a glass and let its rich history and exceptional taste transport you to the heart of Burgundy?
Salmon Gratin with Fourme d’Ambert Cheese and Monthélie
When paired with the Salmon Gratin, the two create a symphony of flavours that dance on your palate (yes, nearly). It’s a dish for a night in with loved ones. And the best part? It’s easy to make and only requires a few simple ingredients.
So just note that this salmon gratin is the perfect example of how a dish born out of necessity can turn into something truly special. So next time you find yourself in a similar situation, let your creativity flow and see what unique and delicious dishes you can create.
SALMON GRATIN WITH FOURME D'AMBERT CHEESE
Ingredients
- 3 salmon fillets diced
- 50 g fourme d’Ambert cheese
- 50 g grated gruyère
- 350 g any pasta of your choice Farfalle for me
- Olive oil
- For the béchamel
- 40 g butter
- 40 g flour
- 20 cl almond milk or normal milk
- 1 pinch nutmeg
Instructions
- Preheat your oven to 220 °C.
- In a saucepan, brown the salmon in a little bit of olive oil for 2 minutes. Set aside.
- Bring water to the boil and cook the pasta.
- Meanwhile, prepare the béchamel in a little saucepan.
- Melt the butter and the flour stirring all the time for 1 minute.
- Add the milk and nutmeg while stirring and cook for 3 minutes.
- In an oven-proof dish, combine the salmon with the pasta.
- Pour the béchamel all over and sprinkle with Fourme cheese and gruyère.
- Put in the oven for 15 minutes.
Notes
