Raclette with braised salmon

Raclette with braised salmon

Total: 1 hr 10 min. | Active: 20 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 637 kcal
, Fat: 48 g
, Carbohydrate: 7 g
, Protein: 41 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 tbsp olive oil
2 shallots, cut into thin rings
2 garlic cloves, squeezed
200 g leek, halved lengthwise, thinly sliced
1 tsp sugar
2 dl white wine
2 dl vegetable bouillon
1 bay leaf
2 sprigs thyme
1 tbsp white balsamic vinegar
a little nutmeg
salt and pepper to taste


600 g raclette cheese in slices
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How it's done

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Heat the oil in a frying pan. Briefly sauté the shallots and garlic. Add the leek and sugar, cook for approx. 10 mins. until the leek begins to brown. Pour in the wine and stock, add the bay leaf and thyme, bring to the boil, reduce the heat. Cover the leek and braise for approx. 30 mins., remove the lid and cook for a further 20 mins. Add the balsamic, season the leek.


Place the cheese slices and a little braised salmon in the raclette pans , melt under a raclette grill for approx. 8 mins. Serve the cheese with the remainder of the leek.

Good to know
Serve with: Waxy potatoes

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