Dish

Fondue made with Tomme de la Chapelle St-Jean cheese, smoked mackerel, and potatoes

Par Chef Régis-Hubert CLECH, Collège du Caraquet

This recipe was featured at the 2017 International Agricultural Show.

Fondue made with Tomme de la Chapelle St-Jean cheese, smoked mackerel, and potatoes
35 min
Préparation
10 min
Cuisson
45 min
Total
Facile
Niveau
4
Personnes

Ingredients

  • 500 grams of hay-cured tomme cheese
  • 500 grams of cider tomme
  • 500 g smoked mackerel fillets
  • 0.5 L of cider or beer
  • 4 apples
  • 1 baguette
  • Nutmeg
  • Lemon juice
  • Garlic
  • Pepper

Preparation

1
Dice the tommes, removing the rind. Set aside.
2
Peel and crush the two cloves of garlic.
3
Cut the bread into pieces.
4
Peel, core, and cut the apples into pieces. Sprinkle with lemon juice to prevent them from browning.
5
Cut the smoked mackerel fillets into pieces and set aside in the refrigerator.
6
Melt the cheese in a skillet with the garlic and half of the beer or cider. Add the remaining liquid to create a smooth, even fondue that isn’t too runny. Season with nutmeg and pepper.
7
Serve as is, so guests can take turns dipping pieces of mackerel, bread, and apple slices. Enjoy!