Salmon with asparagus in an Epoisses sauce

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What I want to prove here is how well you can pair a cheese sauce with fish. The EpoIsses sauce is lighter than the one I would normally have with meat – and the flavour really enhances the flavours of the salmon. I used 100gm of Epoisses cheese chopped up and melted slowly in a dry pan. Then sprinkle with a grind or two of black pepper, and then add 150 ml of single cream. Gently warm through – it will thicken a little but not too much.

I served it with poached salmon, asparagus and oven cubed potatoes roasted with thyme and garlic.

If you have never thought to try this – you must. Not an obvious pairing but …..IT WORKS!

10 thoughts on “Salmon with asparagus in an Epoisses sauce

  1. Reblogged this on A single serving and commented:
    Epoisses is one of my most favorite cheeses–not necessarily easy to get. I don’t usually think of cheese with fish, but I want to give this a try. Now to find some Epoisses. . . .

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  2. Another very interesting sounding combination. I must get some Epoisses–one store here in Durham that has extensive selection, or I’ll have to order it. With this and the duck, I could have a feast!

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    • The key is to not to use too much of the Epoisses – 100 gm is perfect in this ratio. It really compliments the salmon. Hope all is well over there! Cheers!

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  3. Interesting! Epoisses is my favorite cheese, but I’ve never eaten it any other way than just out of its carton!!! I’ll have to remember this sauce! thanks.

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