🧀 Pan-fried sérac with salad
Sérac poêlé is slices of sérac, a fresh, firm whey cheese from the Alps, seared in a hot pan until a golden crust forms while the inside stays soft and mild. The cheese has a delicate, milky flavour and holds its shape when cooked. It is served warm on a dressed green salad, making a light lunch or starter.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g sérac cheese, cut in 1.5 cm slices
- 1 tsp olive oil
- 150 g mixed salad leaves
- 1 tbsp olive oil and 2 tsp cider vinegar for dressing
- A few cherry tomatoes
- Salt, pepper and fresh thyme
Method
- Pat the cheese slices dry and season with pepper and thyme.
- Heat a non-stick pan with 1 tsp oil over medium-high heat.
- Sear the slices for 2 minutes per side until golden, without moving them.
- Toss the salad and tomatoes with the oil, vinegar and salt and lay the warm cheese on top.
How to make it lighter
- Use a non-stick pan so a teaspoon of oil is enough.
- Make the salad the bigger part of the plate and the cheese the topping.
- Dress the leaves lightly; 1 tbsp oil ≈ 120 kcal.
History
Sérac is a traditional whey cheese of the Savoie mountains and western Switzerland, made from the whey left over after making hard cheeses such as Beaufort. Pan-frying it is a common way to serve it in Alpine homes and restaurants.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →